Fish fillet and corn sauce (粟米斑腩)

Name: Fish fillet and corn sauce (粟米斑腩)
Total time: 1800 s
Yield: 1-2
Cuisine: American
Ingredients: 1 frozen sole fish filet; 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; Oil (enough to shallow fry in your pan)

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!

ArethaEats @cook_2678161

Saved

Ingredients

30 mins

1-2

1frozen sole fish filet
1/4 cupcreamed corn
1egg
3 tbspflour
2 tbspcorn starch
dashsalt
dashpepper
dashscallions
1/3 cupwhite rice
Oil (enough to shallow fry in your pan)

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Steps

30 mins

1

Cook rice (however you like to cook your rice)
2

Defrost fish, cut into medium pieces, and marinate with salt and pepper to taste
3

Mix together flour and corn starch.
4

Heat oil (coconut is the healthiest for frying I believe) and beat egg in the meantime.
5

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

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

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