Easy Cantonese Cream Corn Fish

Name: Easy Cantonese Cream Corn Fish (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.76 lbs cod fillet; vegetable oil (or any neutral oil, for frying); 1 large egg; 2/3 cup potato starch; 1/3 cup all-purpose flour; 1/2 tsp baking powder; 3/4 tsp salt; 1/2 cup water (cold); 9.6 oz canned creamed corn; 1/4 tsp chicken bouillon powder; 1 tsp Shaoxing Cooking Wine (or dry sherry); 1 garlic clove (minced); 3/4 tsp cornstarch; 1/3 cup water (cold); 1/3 cup peas (optional); 1 large egg (beaten)

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Crispy battered fish pieces served with a sweet, savory, and creamy corn sauce. This easy Cantonese cream corn fish is a Chinese restaurant favorite you can make at home! I fry the fish in batches to prevent overcrowding so each piece turns golden and crunchy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Cantonese cream corn fish is a popular Hong Kong-style Chinese dish featuring crispy battered fish served with a creamy sweet corn sauce. It's commonly enjoyed with steamed rice and vegetables.

My husband and I often ordered this dish at Chinese restaurants because we love the contrast between the crispy fish and the sweet, creamy sauce with little pops of corn.

When I make this for dinner, I use cold water in the batter for a light, crispy coating and fry the fish in hot oil until golden. I also keep the sauce separate until serving so the coating doesn't turn soggy.

Ingredients & Substitutes

Exact ingredient measurements are in the recipe card below.

Cod Fillets: I recommend cod for its mild flavor and flaky texture. Tilapia or haddock also work well.
Vegetable Oil: Or use another neutral oil with a high smoke point, such as canola or refined avocado oil.

Batter

Large Egg: Helps bind the batter ingredients together so the coating adheres to the fish during frying.
Potato Starch: Creates a light, crispy coating on the fish. Cornstarch also works.
All-Purpose Flour (Plain Flour): Gives the batter structure so it holds together during frying.
Baking Powder: Helps the batter puff up for a lighter, crispier coating.
Salt
Cold Water: Helps limit gluten development when mixing the batter, keeping the coating light and crisp.

Cream Corn Sauce

Canned Creamed Corn: Use creamed corn, not regular canned corn, for its sweet corn flavor and creamy consistency.
Chicken Bouillon Powder: Adds savory flavor to balance the sweetness of the corn.
Shaoxing Wine: A Chinese rice cooking wine that adds savory depth to the sauce. Dry sherry also works, or omit it if unavailable.
Garlic
Cornstarch: Thickens the sauce so it coats the fish instead of running off. Potato starch also works.
Cold Water: Helps dissolve the starch before heating, preventing lumps in the sauce.
Peas (Optional): You can use fresh or frozen peas.
Large Egg: Creates delicate egg ribbons throughout the creamy sauce.

Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.

Expert Tips

Maintain the oil temperature: Keep the oil around 350°F (180°C) and let it reheat between batches for a light, crispy coating.
Pat the fish dry: Remove excess moisture with paper towels so the batter adheres better.
Keep the sauce separate: Serve the sauce on the side or pour it over the fish just before serving so the coating stays crispy.
Remove browned bits: Use a fine-mesh skimmer to remove loose batter bits between batches so they don't burn and stick to the fish.
Don't overcook the sauce: Remove the sauce from the heat once the egg ribbons are set to keep them soft and tender.

Instructions

Here's how to make Cantonese cream corn fish:

Prepare the batter: In a large mixing bowl, whisk together all the batter ingredients until combined. The batter should be thin and runny but still able to coat the fish.
Coat the fish: Slice the fish fillets into 1.5-inch-long and 1-inch-wide pieces. Pat dry with paper towels. Add the fish to the batter and gently mix until evenly coated, being careful not to break the pieces.
Heat the oil: Heat 1.5 inches of vegetable oil in a wok or large, heavy-bottomed pan over medium-high heat to 350°F (180°C). Use a cooking thermometer to check the temperature. If you don't have one, insert a wooden chopstick into the oil and look for steady bubbles around it.
Fry the fish: Carefully lower one-third of the battered fish into the hot oil, separating the pieces so they don't stick together. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy and the fish reaches an internal temperature of 145°F (63°C). Transfer to a wire rack to drain excess oil. Repeat with the remaining fish in two batches, allowing the oil to return to 350°F (180°C) between batches.
Make the cream corn sauce: In a small pot, whisk together the canned creamed corn, chicken bouillon powder, Shaoxing wine, minced garlic, cornstarch, cold water, and peas. Bring to a boil over medium heat, stirring frequently until thickened. Reduce to a gentle simmer and drizzle in the beaten egg in a thin stream, stirring gently to create delicate egg ribbons. Remove from the heat.
Serve: Serve the crispy battered fish immediately with the warm cream corn sauce on the side, or pour the sauce over the fish just before serving.

Storage & Reheating

Refrigerator: Store the fried fish and cream corn sauce separately in airtight containers in the fridge for up to 3-4 days. The fish will lose some crispiness during storage.
Freezer: Freezing is not recommended, as the fish coating will soften and the sauce may become watery after thawing.
Reheating: Reheat the fish in an air fryer or oven at 350°F (175°C) until hot and crispy. Warm the sauce separately in a small pot over low heat, stirring occasionally until heated through.

Pairing Suggestions

Serve Cantonese cream corn fish with:

Steamed Jasmine Rice: Fluffy rice to soak up the creamy corn sauce.
Garlic Bok Choy: Tender bok choy in a savory garlic sauce.
Beef Lo Mein: Savory stir-fried noodles with tender beef and vegetables.

FAQ

Can I make Cantonese cream corn fish ahead of time?

You can prepare the sauce ahead of time and refrigerate it in an airtight container. For the crispiest coating, fry the fish just before serving.

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