Filet Ikan Saus Jagung (Fish Fillet with Corn Sauce)
Embark on a culinary journey with this delectable Filet Ikan Saus Jagung, a dish that marries the subtle flavors of fish fillets with a rich and creamy corn sauce. This recipe balances the tender, golden-brown fish with the sweetness of corn, creating an irresistible meal that is sure to impress your family and friends. Perfect for any occasion, this dish highlights both comfort and elegance in a plate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish fillets (Yi lau) | 2 pieces |
| Canned corn | 1 can |
| Cornstarch (Sanfen) | 1 tablespoon |
| Cooking oil | For frying |
| Salt | To taste |
| Garlic | 2 cloves, minced |
| Ground pepper | To taste |
| Onion (red) | 1/4 onion, finely sliced |
| Chicken broth (optional) | As needed |
| Water | 100 ml (for sauce) |
| Egg white | From 1 egg |
Instructions
-
Prepare the Fish:
Begin by carefully slicing the fish fillets into even pieces, ensuring uniform cooking. In a mixing bowl, season the fish with minced garlic, ground pepper, and salt, allowing the flavors to meld for a few minutes. -
-
Coating the Fillets:
Dip each seasoned fish piece into the beaten egg white, allowing any excess to drip off. Next, coat the fillets generously with cornstarch, ensuring a good layer that will crisp up beautifully when fried. -
Frying the Fish:
In a large skillet, heat a generous amount of cooking oil over medium-high heat. Once the oil is hot, gently add the coated fish fillets to the pan. Fry them until they turn a gorgeous golden brown, approximately 3-4 minutes on each side. Once cooked, remove the fish from the skillet and drain on paper towels to absorb excess oil. -
Making the Corn Sauce:
For the sauce, use the same skillet, and without adding any oil, sauté the sliced onion until it becomes translucent and fragrant. If using, pour in a splash of chicken broth to deglaze the pan, scraping up any delicious bits stuck to the bottom. Next, add half of the canned corn and the 100 ml of water. Allow the mixture to come to a gentle boil. -
Thickening the Sauce:
In a small bowl, mix the remaining cornstarch with a splash of water to create a slurry. Slowly stir this mixture into the boiling corn sauce, ensuring even distribution. Allow the sauce to simmer and thicken, stirring frequently to prevent lumps. -
Final Assembly:
Once the sauce has reached the desired consistency, taste and adjust the seasoning if necessary. Arrange the fried fish fillets on a serving platter and generously ladle the warm corn sauce over them. -
Serve and Enjoy:
This dish is best served immediately, accompanied by steamed rice or fresh vegetables, allowing the flavors to shine through in each bite. Enjoy your Filet Ikan Saus Jagung as a delightful centerpiece for any meal!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | Approx. 25 g |
| Fat | Approx. 15 g |
| Carbohydrates | Approx. 30 g |
| Fiber | Approx. 3 g |
| Sodium | Approx. 500 mg |
This Filet Ikan Saus Jagung not only captures the essence of home-cooked comfort but also showcases a delightful blend of textures and flavors, from the crispiness of the fish to the creamy richness of the corn sauce. A wonderful choice for any home cook looking to impress or simply enjoy a satisfying meal.
