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cantonese cream corn fish

Easy Cantonese Cream Corn Fish

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 5 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Chinese
Servings 8
Calories 793 kcal


  • 800 grams white fish sliced into 1.5 inch long strips
  • 2 ½ cups Vegetable oil

Creamy corn sauce for fish:



  • 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.


This will keep for 4 days in the fridge. If you want to keep this dish for leftovers, keep sauce and fish separate.
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Keyword chinese cream corn fish, cream corn and fish, cream corn fish fillet, cream corn fish recipe, cream corn sauce fish, cream of corn fish, fish in cream corn sauce, hong kong corn fish fillet, hong kong cream corn fish
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