Crispy Corn-Crusted Fish with Corn Sauce
Ingredients:
- 2 fillets of fish (such as Yi Lau), thawed if frozen
- 1 can of corn kernels
- Cornstarch (Sanfen brand)
- Cooking oil
- Salt
- Minced garlic
- Ground black pepper
- 1/4 onion, finely chopped
- 1 egg white, beaten
For the Sauce:
- 1/2 can of corn kernels
- 100 ml water
- 1 teaspoon cornstarch (Sanfen), mixed with a little water
- Chicken broth (optional)
- Salt to taste
Instructions:
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Prepare the Fish:
- Slice the fish fillets into manageable pieces. Season with minced garlic, ground black pepper, and salt.
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Coat and Fry the Fish:
- Dip each seasoned fish piece in beaten egg white, then coat evenly with cornstarch.
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Fry until Golden:
- Heat cooking oil in a pan over medium-high heat. Fry the fish pieces until they are golden and crispy on both sides. Transfer to a paper towel-lined plate to drain excess oil.
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Make the Corn Sauce:
- In a separate saucepan, sauté the chopped onion until translucent. Add the canned corn kernels (reserving half for later) and cook for a few minutes.
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Prepare the Sauce Base:
- Add water to the pan and bring to a simmer. If using, add a splash of chicken broth for extra flavor.
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Thicken the Sauce:
- Mix the cornstarch with a little water to form a slurry. Slowly pour into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
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Final Touch:
- Stir in the remaining corn kernels into the thickened sauce. Adjust seasoning with salt if needed.
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Serve:
- Arrange the crispy fish fillets on a serving plate. Drizzle the warm corn sauce over the fish. Garnish with fresh herbs or additional pepper if desired.
This delightful dish combines the crunch of corn-starched fish fillets with a savory corn sauce, perfect for a flavorful meal that’s both satisfying and easy to prepare. Enjoy the crispy texture and sweet-savory flavors of this Corn-Crusted Fish with Corn Sauce, ideal for any occasion where you want to impress with a unique twist on seafood.
