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!
This Hong Kong corn fish fillet is something we always (and I meant always) ordered from Chinese takeaway. It’s so delicious with hot steamed rice because the cream corn sauce is thick, sweet and contains little pops of corn. The subtle sweetness of the sauce truly compliments the crispy battered fish so well! This is a must try if you enjoy white fish or anything that is deep fried.
This Hong Kong cream corn fish is actually my husband’s favourite dish to make and I told him one day I’m going to make this for you and it’s going to be better than take out. And honestly, it was! And now we can save ourselves $15 at the Chinese takeaway and get double the portion!
Easy to make!
My Chinese creamed corn fish is easy to make! In fact, the hardest part is controlling yourself from eating all the battered fish as you fry it.
You are simply creating a simple batter made of egg, flour, potato starch, salt, water and baking powder. Then you’ll add your sliced white fish into the batter. Frying in vegetable oil in three batches for only 6-7 minutes each until golden crispy brown. If you want it super crispy, you may double fry the fish but it’s not totally necessary.
Then in a small separate pot, add the canned cream corn, frozen peas, chicken powder, garlic and cornstarch giving it a mix and bringing this to a boil. Next lower your heat and as you stir the sauce, slowly drizzle in your whisked egg. Then remove off the heat to serve over your crispy fish! That’s it! Pretty simple if you ask me and now you can make this cream corn fish fillet at home!
Tips for making Chinese Cream Corn and Fish
- Use a sturdy white fish filet like cod or pollock for this fish fillet with cream corn sauce. Tilapia could work too. Frozen fish would work well and it’s what I used. Just make sure to thaw your fish.
- To thaw your frozen fish (if frozen), soak the package in warm-cold water until it defrosts, about 10-20 minutes. Fresh fish would work even better.
- Most of the batter will slide off the fish and that is normal! But before you add your battered fish to the hot oil, give it a swirl in the batter before you lower it in.
- To ensure your oil does not brown or smoke, scoop out any crispy bits before you fry each batch.
- To get a super crispy fish, double fry your fish in batches.
- When making your cream corn sauce, make sure to drizzle the whisked eggs over low heat as your stir! The stirring action allows for the egg to create wisps in your sauce. This also prevents you from having poached eggs in your sauce.
- To serve, pour the sauce over the fish if you see yourself consuming the dish in one sitting with others. If you plan to save some of leftovers, keep the sauce and fish separate and dip the fish into the sauce as you eat it.
FAQ
Can I use any white fish?
I would suggest using a sturdy white fish fillets that will withstand any mixing motion in a batter. White cod, tilapia or pollock are great options. I used pollock or cod for this fish fillet with cream corn sauce.
Can I used just canned corn not creamed corn?
No, this recipe requires the sweet creaminess from creamed corn.
Can I use any neutral tasting oil to fry the fish?
Yes.
Other recipes you may like!
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FISH KATSU BITES
CHINESE SALT & PEPPER FISH
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CHINESE SALT AND PEPPER PORK
CHINESE BEEF NOODLE STIR-FRY
CHILI GARLIC SHRIMP NOODLES
CHINESE FIVE SPICE HONEY CHICKEN
CHINESE CURRY BEEF PUFFS
For this creamed corn fish
You will need the following ingredients for my Chinese cream corn fish recipe:
- 800 grams white fish, sliced into 1.5 inch long strips
- 2 ½ cups Vegetable oil
Creamy corn sauce for fish:
- 284 ml canned creamed corn
- ¼ teaspoon Chicken powder
- 1 teaspoon Garlic, minced
- 1 egg, whisked
- ¾ teaspoon cornstarch
- ⅓ cup water
- ⅓ cup frozen peas (optional)
Batter:
- 1 egg
- ⅔ cup Potato starch
- ⅓ cup all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon Salt
- ½ cup Water
How to make Fish in Cream Corn Sauce
- 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 your whisked egg from a slight height. Remove off stove. Pour sauce over crispy fish or serve separately to keep fish crispy.
Notes:
This will keep for 4 days. If you want to keep this dish for leftovers, keep sauce and fish separate.
Give it a try!
Well, I hope you give my Cantonese Cream Corn Fish a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my cream of corn fish, please share it with your family and friends or on social media!
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Made this recipe and loved it?
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Take care,
Christie
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Easy Cantonese Cream Corn Fish
Ingredients
- 800 grams white fish sliced into 1.5 inch long strips
- 2 ½ cups Vegetable oil
Creamy corn sauce for fish:
- 284 ml canned creamed corn
- ¼ teaspoon chicken bouillon powder (aka chicken stock powder)
- 1 teaspoon Garlic minced
- 1 egg beaten
- ¾ teaspoon cornstarch
- ⅓ cup water
- ⅓ cup frozen peas optional
Batter:
- 1 egg
- ⅔ cup Potato starch
- ⅓ cup all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon Salt
- ½ cup Water
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 your whisked egg from a slight height. Remove off stove. Pour sauce over crispy fish or serve separately to keep fish crispy.
Caleb - Never Ending Journeys
I've tried creamed corn and fish individually, but never together. This looks like an extraordinarily delicious dinner idea!
Katherine | Love In My Oven
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!
Heidi | The Frugal Girls
That golden crust looks so totally tempting... I really need to try this with some cod!
Cheryl
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!
christieathome
Amazing Cheryl! Happy you both enjoyed it and great idea to add some Chinese cooking wine to take it to the next level!