Fish 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!
Fish 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!
Cooking Instructions
- 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.
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