Fish Fillets in Creamy Corn Sauce (粟米斑腩)
From fancy live seafood to delicate dim sum brunch to the mouth-watering roasted duck/pork, Cantonese cuisine is probably the most well known Chinese cuisines around the world (and confirmed by the poll on side panel of this site).
Just like a Japanese person would tell you why Sushi is consumed far less frequently in Japan than in New York, an average Cantonese person will not tell you he/she eats live seafood or dim sum every day.
So what dishes do the locals eat around the Cantonese regions? Well the answer varies depends on who you talk to but I always like to call them the “Rice Dishes” and “Noodle Dishes”.
These dishes normally feature a stir-fried dish, or a stew on a bed of steamed rice. They are typically found in Cha Chaan Teng (Cantonese style Fast Food and Tea restaurants) and Cantonese noodle parlors. Locals like these dishes because they are quick, delicious, and very affordable.
One of my favorite Cantonese “Rice Dishes” is Fish Fillets with Creamy Corn. Seriously, who doesn’t like crispy tender boneless fish fillet by itself? But when it is combined with that yummy creamy corn sauce, the fillet just tastes so flavorful and so much better. If you like fish I guarantee you’ll love this dish (and perhaps this one as well)!
Another bonus, you’ll not need to use expansive live fish for this dish. I like to use sole fillet as it is affordable and less fishy compared to other options.
Just follow the following step by step illustrations and you can make your own fillet in creamy corn sauce.
Cut and marinate the fish as indicated in the recipe below. Chop the corn kennels.
For this dish I prefer light batter so I usually just dip the marinated fish into egg wash and then coat the fish with a thin layer of flour-corn-starch mix.
Fry the battered fish until golden brown. About 3 – 4 minutes depending on the thickness of the fillet.
In a frying pan, stir fry the shallot and sweet corn kennels. Add stock, cooking wine, salt, and pepper. Drop in the beaten egg to form creamy sauce. Pour the sauce on top of fillets.
Don’t forget to make some steamed rice as the corn sauce goes really well with rice.
Tell me what your favorite Cantonese style “Rice Dish” and “Noodle Dish” are?