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!
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This Hong Kong style cream corn fish is something I 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.
Ingredients
Please scroll down to below recipe card for exact measurements.
- White fish: 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
- Garlic
- Egg
- Cornstarch or potato starch
- Cold water
- Frozen peas (optional)
Batter
- Egg
- Cornstarch or potato starch
- All purpose flour
- Baking powder
- Salt
- Cold 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.
Storage & Reheating
This 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.
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.
FAQ
What kind of white fish should I use?
White cod, tilapia, pollock or haddock will work.
Can I use canned corn?
No, it must be creamed corn.
Can I substitute with another type of meat?
Yes, chicken, shrimp, or pork would work well.
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
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!