Cantonese Cream Corn Fish Fillet Recipe – a family’s favourite loved by both young and old, featuring a light crispy fish paired with a creamy corn sauce oozing with natural sweetness!
Today, I want to share with you one of my favourite Cantonese home dishes growing up. Cream Corn Fish Fillet has been one of the most popular home dishes in the family. In Chinese culture, we each have a bowl of rice and various dishes would be shared at the centre of the dining table. What we love about this dish is that the cream corn goes so well with Jasmine rice. There’s a natural sweetness from the cream corn sauce which just pairs so nicely with both the fish and rice.
You can also find this dish as part of the “rice dish” menu at traditional Cantonese-style fast-food canteens or as a proper menu item at Chinese restaurants. Canteens and restaurants alike normally deep-fry the fish fillets but shallow frying will do the trick as good. For my own little twist, I included some extra seasoning to the coating using a pinch of garlic powder, paprika, and chilli powder to elevate and add a little kick of flavours.
How to make Cantonese Cream Corn Fish Fillet
What type of fish to use
At Chinese restaurants, grouper is most typically used to make this dish. But the recipe is quite versatile so you can use whatever white fish you can get your hands on. For me, personally, I always opt for cod. Other common white fish options for this recipe include Haddock and Pollock.
Canned Cream Style Corn and How to Make Corn Sauce from Scratch
I was utterly surprised that canned cream-style corn isn’t readily on the supermarket shelves in the UK! Back home, they just sit right next to canned sweet corn and can be found at every supermarket. I managed to find them at a Waitrose nearby my flat. But I did a quick google search as well and apparently, both Tesco and Sainsbury’s should sell them too. Popular UK brands like Green Giant (the brand you typically see for canned sweet corn) do sell cream-style corn but maybe they only sell it at selected supermarkets?
Anyway, for the longest time, I stopped making this dish due to to the lack of cream-style corn at supermarkets. But then I finally found a way to make it from scratch instead. It’s really not that complicated either.
You can follow my recipe for my Cantonese Cream Corn Egg Drop Soup to create the sauce. What I normally do is follow the soup recipe then save half of it as the cream corn sauce of this dish, the other half to serve as soup.
Cantonese Cream Corn Fish Fillet
- 280 g Fish Fillets cut into pieces
- ½ tsp Salt
- 2 tbsp Vegetable Oil
- Spring Onions for garnish (optional)
- 1 cup Cornflour
- 1 tsp Paprika
- 1 tsp Chilli Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 Egg (for the coating) beaten
Cream Corn Sauce
- 1 can Cream Style Corn* see notes
- 1-2 Eggs beaten
- Season the fish fillets with some salt.
- Mix all the coating ingredients (except for the egg) together.
- Dip the fish fillet into the beaten egg (for coating) and then drench them into the cornflour mix until thoroughly coated.
- In a large pan, heat oil over medium-high heat. Fry the fish fillets until golden brown in colour, roughly 5 minutes for each side. Add more oil if needed. Set aside and use a kitchen towel paper to soak up any excess oil.
- In the same pan, pour in the canned cream corn and warm it under medium heat. Once it starts bubbling, turn down to low heat and slowly stir in the beaten egg. Keep stirring until the egg start to form egg ribbons.
- Bring the fish fillets back into the pan and gently toss with the sauce. Garnish with chopped spring onions, if using. Serve immediately.
- Other fish choices include grouper, haddock, pollock.
- If you can’t find canned cream corn, visit my Cream Corn Egg Drop Soup recipe to get the sauce recipe made from scratch.
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