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Fish fillet and corn sauce (粟米斑腩)
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A picture of Fish fillet and corn sauce (粟米斑腩).

Fish fillet and corn sauce (粟米斑腩)

ArethaEats
ArethaEats @cook_2678161
Canada

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!

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!

Read more

Fish fillet and corn sauce (粟米斑腩)

ArethaEats
ArethaEats @cook_2678161
Canada

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!

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!

Read more
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Ingredients

30 mins
1-2
  1. 1frozen sole fish filet
  2. 1/4 cupcreamed corn
  3. 1egg
  4. 3 tbspflour
  5. 2 tbspcorn starch
  6. dashsalt
  7. dashpepper
  8. dashscallions
  9. 1/3 cupwhite rice
  10. Oil (enough to shallow fry in your pan)
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Steps

30 mins
  1. 1

    Cook rice (however you like to cook your rice)

  2. 2

    Defrost fish, cut into medium pieces, and marinate with salt and pepper to taste

  3. 3

    Mix together flour and corn starch.

  4. 4

    Heat oil (coconut is the healthiest for frying I believe) and beat egg in the meantime.

  5. 5

    Dip fish in egg, and coat in flour/starch mixture. Repeat if you're missing spots or want a heavier batter.

  6. 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)

  7. 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.

  8. 8

    Plate rice, add fish, pour sauce on top and garnish with some scallions.

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ArethaEats
ArethaEats @cook_2678161
on December 11, 2015 05:17
Canada
Just your average student, trying to eat well!check out the rest of what I eat on: www.instagram.com/arethaeats
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