When I was working in Hong Kong if we are not having yam cha or roast duck for lunch we usually call for order and the typical lunch orders are choices of Beef, Chicken, Pork or Fish Fillet served in either Tomato Sauce Base, Black Pepper Sauce and Corn Sauce topped in a hefty serving of rice. I tried all of those combination and they are all good hence I am sharing you that experience through this recipe and what I am posting for today is one of those combination and it is Fish Fillets in Corn Sauce. A quick and easy recipe to make, trust me the effort to satisfaction ratio for this dish is high.
600g fish fillet (best to use is fleshy white fish, I used monk fish)
1 cup flour
1/2 cup cornstarch
1 egg, beaten
freshly ground black pepper
oil for deep frying
Ingredients (Corn Sauce)
1 1/2 cups corn kernels, best to use fresh ones
2 cups chicken stock
1 egg, beaten
1 tbsp sugar
1 tbsp cornstarch
1/4 cup water
1 tbsp sesame oil
spring onions, chopped
Method (Corn Sauce)
1. In a sauce pan combine together corn, chicken stock and sugar. Bring to a boil and simmer for 15 minutes, if using fresh corn simmer for 30 minutes.
2. Mix water and cornstarch together then pour into the sauce pan. Simmer until sauce thickens
3. Slowly pour beaten egg into the sauce pan while lightly stirring to form strands.
4. Add sesame oil then season with salt.
1. Prepare a deep fryer or wok with enough oil for deep frying.
2. Season fish fillets with salt and pepper. Set it aside.
3. Place and mix together flour and cornstarch in a bowl with cover set aside.
4. Place beaten eggs in a shallow dish then dip fish fillets one at a time.
5. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly.
6. Deep fry fish until cooked then place in a paper lined towel to remove excess oil.
7. Pour corn sauce on top then garnish with spring onions then serve.