HK Style Fish Fillet in Cream Sauce Pasta. Crispy breaded fish cutlet fried on a bed garlic cream sauce pasta. A popular East meets West dish that is often served at Hong Kong style cafes. Great for dinner or lunch.
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What is HK Style Fish Fillet in Cream Sauce Pasta?
Hong Kong Style Fish Fillet in Cream Sauce Pasta is a popular dish served at many Hong Kong style cafes or also known as "cha-cha-teng" in Cantonese. This dish features fried fish cutlets with a pasta in creamy sauce. Hong Kong style cafe's are known to serve Western influenced dishes as they were a colony of Britain. You'll often see Western classics like french toast, ham and egg sandwiches, milk teas and more served at these cafes. I love to order this dish especially as the crispy fish is so flakey and delicious pairing so well with the soft cream sauce pasta. Also, if you order this dish at a HK style cafe, they will always overcook the pasta just a bit but it still tastes great!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Spaghetti
- Salt
- White fish: such as cod, haddock or pollock
- Panko
- Eggs
- All purpose flour
- Garlic powder
Cream sauce:
- Whole milk
- Chicken stock
- Butter
- Garlic
- All purpose flour
- Salt
How to make HK Style Fish Fillet in Cream Sauce Pasta
- Slice your filets into 5-inch-long pieces so you have about 10 pieces. Pat dry with a paper towel. Season with salt and garlic powder.
- Prepare three separate bowls of all-purpose flour, panko breadcrumbs and beaten eggs. First coat each fillet in all-purpose flour, then eggs, and lastly panko.
- To Air Fry the Fish: Transfer coated filets to air fryer basket (you may need to divide into two batches depending on the size of your air fryer). Make sure there’s enough space around each filet. Spray 1 teaspoon of oil over top. Air fry at 400 degrees F for 12 minutes in total - flipping over halfway spraying oil on the other side as well. To deep fry the fish: Fill a pot or wok with 2 cups of vegetable oil and bring to medium heat. To test if oil is hot enough, place a wooden chopstick and look for bubbles to form at the end. Carefully add coated fish filet into hot oil, half a batch at a time. Fry until golden brown, 6-8 minutes in total, flipping over halfway. Transfer fried fish to cooling rack to allow excess oil to drip.
- Meanwhile, fill a large pot with water halfway and season with 1 tablespoon of salt. Bring to boil and add your pasta. Boil for 10 minutes or until Al-Dente texture. Strain immediately. Then place pasta back into large pot and set aside to keep warm.
- In a large saucepan set over medium heat, melt the butter. Once melted, add flour, and mix well until incorporated. Add minced garlic, salt, milk, and chicken stock. Whisk constantly until the sauce bubbles and thickens, about 5-7 minutes.
- Once sauce has thickened, pour cream sauce into pot with pasta. Mix pasta with sauce.
- Plate your pasta and add cooked fish fillets over top. Optional garnish, sprinkle dried parsley flakes over top. Enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Use quality white sturdy fish like cod, haddock or pollock.
- Be sure to thaw your frozen fish if you’re using that and let the water drain well.
- Pat the fish dry before seasoning.
- Season the fish generously with salt and garlic powder on both sides. This is important or you’ll have tasteless fish.
- Cut the fish fillets into equal sizes so they fry evenly.
- Generously coat the fish into the flour, egg, and breadcrumbs ensuring no bald spots!
- Leave enough space around each fillet when you air fry. If you’re deep frying, do not overcrowd the oil, only fry a few pieces at a time or it’ll lead to soggy fish.
- Salt your pasta water. This makes a difference for tastier pasta.
- When making the cream sauce, cook over low-medium heat and do not increase heat past that.
FAQ
What kind of fish should I use?
Any sturdy white fish will work such as cod, haddock or pollack. Ideally filets that are boneless. You can also use frozen fish.
Can I substitute the whole milk?
Yes, feel free to use a milk of your choice like oat milk.
Can I substitute the panko?
Yes, feel free to use normal breadcrumbs.
Other recipes you may like!
- Cantonese Soy Sauce Chow Mein
- Macau-Style Baked Portuguese Chicken Rice
- Hong Kong Style Baked Pork Chop Rice
- Hong Kong Style French Toast
- Hong Kong Ham Egg Sandwich
📖 Recipe
HK Style Fish Fillet in Cream Sauce Pasta
Ingredients
- 1 lb spaghetti dry kind
- 1 tablespoon salt for pasta water
For the fish:
- 1 lb white fish sliced haddock, pollock or cod recommended
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup all-purpose flour or cornstarch
- 2 eggs beaten
- 1 ¼ cup panko breadcrumbs
Cream sauce:
- 2 cups whole milk
- ½ cup chicken stock unsalted
- 2 tablespoon butter unsalted
- 2 teaspoon garlic minced
- ¼ cup all purpose flour
- 1 teaspoon salt
Instructions
- Slice your filets into 5-inch-long pieces so you have about 10 pieces. Pat dry with a paper towel. Season with salt and garlic powder.
- Prepare three separate bowls of all-purpose flour, panko breadcrumbs and beaten eggs. First coat each fillet in all-purpose flour, then eggs, and lastly panko.
- Transfer coated filets to air fryer basket (you may need to divide into two batches depending on the size of your air fryer). Make sure there’s enough space around each filet. Spray 1 teaspoon of oil over top. Air fry at 400 degrees F for 12 minutes in total - flipping over halfway spraying oil on the other side as well. For deep frying instructions, please refer to NOTES sections below.
- Meanwhile, fill a large pot with water halfway and season with 1 tablespoon of salt. Bring to boil and add your pasta. Boil for 10 minutes or until Al-Dente texture. Strain immediately. Then place pasta back into large pot and set aside to keep warm.
- In a large saucepan on medium heat, melt the butter. Once melted, add flour, and mix well until incorporated. Add minced garlic, salt, milk, and chicken stock. Whisk constantly until the sauce bubbles and thickens, about 5-7 minutes.
- Once sauce has thickened, pour cream sauce into pot with pasta. Mix pasta with sauce.
- Plate your pasta and add cooked fish fillets over top. Optional garnish, sprinkle dried parsley flakes over top. Enjoy!
Rosemary
This is so yummy! A perfect indulgent meal to make on the weekend!!
Heidi | The Frugal Girls
I am loving your homemade white sauce. This quick and easy dinner is comfort food at it's finest!
Caleb - Never Ending Journeys
I love a good fish filet, and served alongside pasta, this looks simply irresistible! Love the use of cream sauce, too.
Katherine | Love In My Oven
Looks so crispy delicious, Christie!! And that creamy, saucy pasta? Mmm!! I can see why this is a favorite of your husbands!
Katerina | Once a Foodie
I love this East meets West flavour combo! My kids would absolutely love it and I love how simple the ingredients list is - this delicious meal could absolutely be created on a weeknight. Thanks so much for sharing, Christie!