CANTONESE CREAM CORN FISH FILLET
One of the family's favourites featuring a light crispy fish paired with a creamy corn sauce oozing with natural sweetness!
Provided by ET Food Voyage
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- 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.
SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)
Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.
Provided by Hetty McKinnon
Categories weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
- Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
- Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
- Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.
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