Fish fillets in corn sauce (粟米班塊)
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3 pieces of white fish fillets (grouper or sole)
about 2 tablespoon of corn starch
about 300 gram of boxed/canned sweet corn cream style
- salt and pepper
Skin the fillet if any. Cut into pieces (about 5cm x 10 cm). Completely defrost if you use frozen fish. Dry the fillet pieces with paper towel. Sprinkle salt and pepper on it.
Beat one egg and mix with the fish.
Add oil to a pan to about 0.5cm deep.
Cover the egg-covered fish with corn starch one by one and add it to the hot oil to pan sear or nearly deep fry it. Keep the remaining egg and corn starch if any.
Cook the fish through until golden brown. Put it on serving plate.
In a clean pan, pour in the sweet corn cream. If there’s any corn starch left, dissolve it with some water and add to the sweet corn.
Heat the sauce until hot. Add in the remaining egg and stir to form some marbling of the egg. The sauce would turn a bit thicker as well. Adjust taste with salt and pepper.
Pour the sauce onto the fish and it’s done.
The fish fillet you use is previously frozen, it usually contains loads of water. You can’t make it dry enough by just patting it with paper towel. Wrap the fish in paper towel and then apply force to squeeze the water out.