Quick & 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 6 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 793 kcal

Ingredients

1.77 lbs white fish fillets sliced into 1.5 inch long strips
2 ½ cups vegetable oil or any neutral oil

Creamy corn sauce for fish:

9.6 oz canned creamed corn
¼ teaspoon chicken bouillon powder (aka chicken stock powder)
1 teaspoon Shaoxing Cooking Wine or sub with dry sherry or omit if you can't find either
1 clove garlic minced
1 large egg beaten
¾ teaspoon cornstarch
⅓ cup water
⅓ cup frozen peas optional

Batter:

1 large egg
⅔ cup potato starch
⅓ cup all purpose flour
½ teaspoon baking powder
¾ teaspoon salt
½ cup water cold

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 the beaten egg from a slight height to make egg ribbons. Remove off stove. Pour sauce over crispy fish or serve separately to keep fish crispy.

Notes

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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