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Ingredient
Fish fillet and corn sauce (粟米斑腩)
Introduce
Chef :
ArethaEatsFish fillet and corn sauce (粟米斑腩)
A classic Cantonese dish!
I was experiencing major homesickness yesterday, so I had to make this. Reminds me of a time many years ago, those Saturday afternoons after chinese & math class. We'd go to the local foodcourt, and my mom would always get me this.
Enjoy!
Ingredient
Food ration :
1-2Cooking time :
30 mins
1/4 cup
creamed corn
1
egg
3 tbsp
flour
2 tbsp
corn starch
dash
salt
dash
pepper
dash
scallions
1/3 cup
white rice
Cooking instructions
* Step 1
Cook rice (however you like to cook your rice)
* Step 2
Defrost fish, cut into medium pieces, and marinate with salt and pepper to taste
* Step 3
Mix together flour and corn starch.
* Step 4
Heat oil (coconut is the healthiest for frying I believe) and beat egg in the meantime.
* Step 5
Dip fish in egg, and coat in flour/starch mixture. Repeat if you're missing spots or want a heavier batter.
* Step 6
Fry a few pieces at a time, about 5 minutes each side. Should come out nice and golden brown! (or deep fry if you want legit results)
* Step 7
Bring creamed corn to a boil (add water if it evaporates too much). Slowly pour in remaining egg and mix gently, so egg ribbons form in the liquid.
* Step 8
Plate rice, add fish, pour sauce on top and garnish with some scallions.
Note: if there is a photo you can click to enlarge it
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