Cantonese Cream Corn Fish Fillet

Step 1

Season the fish fillets with some salt.

Step 2

Mix all the coating ingredients (except for the egg) together.

Step 3

Dip the fish fillet into the beaten egg (for coating) and then drench them into the cornflour mix until thoroughly coated.

Step 4

In a large pan, heat oil over medium-high heat. Fry the fish fillets until golden brown in colour, roughly 5 minutes for each side. Add more oil if needed. Set aside and use a kitchen towel paper to soak up any excess oil.

Step 5

In the same pan, pour in the canned cream corn and warm it under medium heat. Once it starts bubbling, turn down to low heat and slowly stir in the beaten egg. Keep stirring until the egg start to form egg ribbons.

Step 6

Bring the fish fillets back into the pan and gently toss with the sauce. Garnish with chopped spring onions, if using. Serve immediately.