Recipe of Quick Fish fillet and corn sauce (粟米斑腩)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fish fillet and corn sauce (粟米斑腩). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Winter is coming and this sweet dish will warm your belly up! Cod Fish Fillet in Creamy Corn Sauce 粟米斑塊 is another classic Cantonese recipe that is super. 【Hong Kong MUST-EAT】粟米斑腩飯 Fish fillet with sweet corn sauce 【Donny Kitchen】Full Recipe BELOW Now, it's your turn! Cook rice (however you like to cook your rice). Another bonus, you'll not need to use expansive live fish for this dish.

Fish fillet and corn sauce (粟米斑腩) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Fish fillet and corn sauce (粟米斑腩) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have fish fillet and corn sauce (粟米斑腩) using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fish fillet and corn sauce (粟米斑腩):

1. Make ready 1 frozen sole fish filet
2. Prepare 1/4 cup creamed corn
3. Prepare 1 egg
4. Take 3 tbsp flour
5. Take 2 tbsp corn starch
6. Make ready dash salt
7. Take dash pepper
8. Prepare dash scallions
9. Prepare 1/3 cup white rice
10. Take Oil (enough to shallow fry in your pan)

Deep Fried Fish Fillet in Sweet Corn Sauce. 粟米斑塊. Cantonese Fish Fillet Recipe served with a creamed corn sauce - one of my family's favourites, featuring a light crispy fish paired with a creamy corn sauce oozing with natural sweetness! Today I'm feeling for something with a taste of home. Preparing fish fillets Defrost fish fillet.

Steps to make Fish fillet and corn sauce (粟米斑腩):

1. Cook rice (however you like to cook your rice)
2. Defrost fish, cut into medium pieces, and marinate with salt and pepper to taste
3. Mix together flour and corn starch.
4. Heat oil (coconut is the healthiest for frying I believe) and beat egg in the meantime.
5. Dip fish in egg, and coat in flour/starch mixture. Repeat if you're missing spots or want a heavier batter.
6. Fry a few pieces at a time, about 5 minutes each side. Should come out nice and golden brown! (or deep fry if you want legit results)
7. Bring creamed corn to a boil (add water if it evaporates too much). Slowly pour in remaining egg and mix gently, so egg ribbons form in the liquid.
8. Plate rice, add fish, pour sauce on top and garnish with some scallions.

Today I'm feeling for something with a taste of home. Preparing fish fillets Defrost fish fillet. Rinse it (my habit for sanity) and squeeze excess water. Have it laid flat on a plate, then bring two cups of very hot Preparing sauce I cut kernels from a whole piece of corn. The task is a little bit tedious but it is worth having them fresh than frozen particularly if you.

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