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    Home » Recipes » Mains

    Cantonese Cream Corn Fish

    Modified: Apr 16, 2024 · Published: Nov 13, 2023 by Christie Lai · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    Crispy battered fish fillet with sweet cream corn sauce. This quick and easy Cantonese cream corn fish is so delicious as a main and made with simple ingredients! You can make this at home saving you on takeout!

    Cantonese Cream Corn Fish
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like!
    • 📖 Recipe
    • 💬 Reviews

    This Hong Kong style cream corn fish features crispy battered fish fried in oil and accompanied with a cream corn sauce with peas.

    My husband and I always ordered this seafood dish at the Chinese restaurant because it's so delicious with the contrasting textures of the crispy fish and the creamy sauce with little pops of corn!

    I love enjoying this with hot steamed rice and Asian greens to make it complete. The subtle sweetness of the sauce truly compliments the battered fish so well!

    This is a must try if you enjoy white fish or anything that is deep fried! Trust me.

    Cantonese Cream Corn Fish

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    • Sturdy White Fish Fillets: White cod, haddock, tilapia or pollock are recommended as they are sturdy in texture and won't break apart easily
    • Neutral oil

    Cream Corn Sauce

    • Canned creamed corn: not just canned corn
    • Chicken powder: to give the sauce depth
    • Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry or omit if you can't find either.
    • Garlic
    • Egg
    • Cornstarch or potato starch: to help thicken the sauce
    • Cold water
    • Frozen peas (optional)

    Fish Batter

    • Egg
    • Cornstarch or potato starch
    • All purpose flour
    • Baking powder: to make the batter crispier
    • Salt
    • Cold water: not room temperature or warm water

    Expert Tips

    • Use a sturdy white fish for this recipe. This way it doesn't crumble when you go to coat and deep fry it.
    • Use neutral oil with a high smoke point. Avoid using olive oil or any heavily scented oils when deep frying.
    • Be gentle when battering the fish. Since white fish can flake off easily, it's important to use a gentle hand.
    • Double fry for extra crispiness.
    • Do not over cook the cream corned sauce. Once it boils, reduce to a low simmer and quickly add in the beaten eggs.
    • Keep fish and sauce separate when serving. This keeps the fish from getting soggy.

    Instructions

    1. In a large mixing bowl, whisk together your batter ingredients. You should have a batter that is slightly runny.
    2. Slice your fish filets into 1.5-inch-long strips. Pat dry with a paper towel. Transfer fish pieces into batter and give it a gentle mix with your hands. You may use tongs but be gentle as the fish can fall apart if your mix too roughly.
    3. In a wok or medium-large pot, set over medium high heat (180 degrees C to be exact), make sure your oil is hot enough by looking for bubbles after placing a wooden chopstick into it.
    4. Once hot, give your fish and batter a gentle mix with tongs and carefully lower one-third of the batch into the hot oil separating the pieces from each other. Do not overcrowd your wok or pot. Fry on both sides until golden crispy brown, about 7 minutes in total.  Fry in three batches. Optional: if you want super crispy fish, double fry each batch again for another 2 minutes. Place crispy fish on a cooling rack or a dish lined with paper towel to soak up excess oil.
    5. In a small pot, whisk together canned creamed corn, chicken powder, Shaoxing wine, minced garlic, corn starch, water and frozen peas. Bring to a boil. Then lower the heat and in a quick stirring motion, drizzle the beaten egg from a slight height to make egg ribbons. Remove off heat.
    6. Pour sauce over crispy fish or serve separately to keep fish crispy.

    Storage

    • Leftovers will keep for 4 days stored in an airtight container in the fridge. I would recommend keeping the crispy fish and sauce separate. To reheat, microwave for 2-3 minutes until hot.
    • Freezer friendly? The fish and sauce can be stored into two separate freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat the fish in the air fryer or oven at 350 F for 5-10 minutes until crispy and hot and reheat the sauce in the microwave or in a saucepan on the stove.

    Pairing Suggestions

    This Chinese dish serves well with: 

    • starters like egg drop soup or egg rolls
    • white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles
    • cooked vegetables like bok choy, choy sum, gai lan or stir fried snow pea leaves.

    FAQ

    Can I use canned corn or corn niblets?

    No, it must be creamed corn for that creamy texture.

    Can I substitute with another type of meat?

    Yes, chicken, shrimp, pork or extra-firm tofu would work well.

    Can I make this in advance? 

    This can be made in advance and each component should be stored in separate airtight containers in the fridge for up to 4 days. See reheating instructions above under storage.

    Other recipes you may like!

    • Curry Fried Fish
    • Fish Ball Noodle Soup
    • Fish Cake Udon Stir Fry
    • Fish Katsu Bites
    • Chinese Salt & Pepper Fish

    📖 Recipe

    cantonese cream corn fish

    Quick & Easy Cantonese Cream Corn Fish

    Christie Lai
    Cantonese Cream Corn Fish. Crispy battered fish fillet with cream corn sauce. A popular Hong Kong dish that will keep you coming back for more because it’s so tasty! Great for dinner or lunch. Ready in 30 minutes if you’re fast!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 8
    Calories per serving 793 kcal

    Ingredients
     
     

    • 1.77 lbs white fish fillets sliced into 1.5 inch long strips
    • 2 ½ cups vegetable oil or any neutral oil

    Creamy corn sauce for fish:

    • 9.6 oz canned creamed corn
    • ¼ teaspoon chicken bouillon powder (aka chicken stock powder)
    • 1 teaspoon Shaoxing Cooking Wine or sub with dry sherry or omit if you can't find either
    • 1 clove garlic minced
    • 1 large egg beaten
    • ¾ teaspoon cornstarch
    • ⅓ cup water
    • ⅓ cup frozen peas optional

    Batter:

    • 1 large egg
    • ⅔ cup potato starch
    • ⅓ cup all purpose flour
    • ½ teaspoon baking powder
    • ¾ teaspoon salt
    • ½ cup water cold

    Instructions
     

    • In a large mixing bowl, whisk together your batter ingredients. You should have a batter that is slightly runny.
    • Slice your fish filets into 1.5-inch-long strips. Pat dry with a paper towel. Transfer fish pieces into batter and give it a gentle mix with your hands. You may use tongs but be gentle as the fish can fall apart if your mix too roughly.
    • In a wok or medium-large pot, set over medium high heat (180 degrees C to be exact), make sure your oil is hot enough by looking for bubbles after placing a wooden chopstick into it.
    • Once hot, give your fish and batter a gentle mix with tongs and carefully lower one-third of the batch into the hot oil separating the pieces from each other. Do not overcrowd your wok or pot. Fry on both sides until golden crispy brown, about 7 minutes in total. Fry in three batches. Optional: if you want super crispy fish, double fry each batch again for another 2 minutes. Place crispy fish on a cooling rack or a dish lined with paper towel to soak up excess oil.
    • In a small pot, whisk together canned creamed corn, chicken powder, minced garlic, corn starch, water and frozen peas. Bring to a boil.
    • Then lower the heat and in a quick stirring motion, drizzle the beaten egg from a slight height to make egg ribbons. Remove off stove. Pour sauce over crispy fish or serve separately to keep fish crispy.

    Notes

    This will keep for 4 days in the fridge. If you want to keep this dish for leftovers, keep sauce and fish separate.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Wok
    • Measuring Set
    • Whisk
    • Sieve
    Nutrition
    Calories: 793kcal | Carbohydrates: 22g | Protein: 24g | Fat: 71g | Saturated Fat: 56g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 437mg | Potassium: 506mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

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    Reader Interactions

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      Recipe Rating




    1. Cheryl

      January 22, 2023 at 11:45 am

      5 stars
      Husband and I loved it! I felt that the sauce needed a splash of xiaoxing wine but other than that made it exactly according to instructions. Making again tonight. Thanks for the recipe!

      Reply
      • christieathome

        January 23, 2023 at 2:19 pm

        Amazing Cheryl! Happy you both enjoyed it and great idea to add some Chinese cooking wine to take it to the next level!

        Reply
    2. Heidi | The Frugal Girls

      May 10, 2021 at 3:51 pm

      5 stars
      That golden crust looks so totally tempting... I really need to try this with some cod!

      Reply
    3. Katherine | Love In My Oven

      May 03, 2021 at 11:19 pm

      5 stars
      I grew up eating creamed corn, and it's been way too long since I've had it. Love this idea with the fish! Looks delicious!

      Reply
    4. Caleb - Never Ending Journeys

      May 03, 2021 at 7:19 pm

      5 stars
      I've tried creamed corn and fish individually, but never together. This looks like an extraordinarily delicious dinner idea!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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