Chinese Fried Fish Fillets with Corn Sauce
- ¼ cup sweet corn kernels, (we used canned)
- 1 cup chicken broth
- ¼ cup corn water, (from the can)
- salt, to taste (depending on how well-seasoned the chicken broth is)
- pepper, to taste (again, depending on how well-seasoned the chicken broth is)
- 2 teaspoons tapioca starch, or potato starch or corn starch
- 1 medium egg, lightly whisked
To cook the fish
- ¼ cup all-purpose flour
- cooking oil, for deep frying
Season the fish fillets
- Wipe the cut fish fillets with paper towels to remove excess moisture.
- Toss the fish fillets with salt and pepper, and set aside.
Cook the corn sauce
- In a sauce pan, boil the corn kernels with the chicken broth, corn water, salt and pepper.
- Dissolve the starch in two tablespoons water, then slowly pour into the sauce, mixing as you pour.
- Cook over low heat for about two minutes, stirring often, until the sauce is thickened and no longer cloudy.
- Turn off the heat and pour the beaten egg in a thin stream.
- Give the sauce a quick stir and set aside.
Fry the fish fillets
- Make the batter by mixing all the ingredients with half a cup of water (see notes after the recipe).
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
- Lay the seasoned fish fillets in a single layer and sprinkle flour on both sides.
- Dip each floured fish fillet in batter and drop into the hot oil.
- Fry the fish fillets (in batches if your wok or frying pan is not that large) until a crisp golden crust forms.
- Drain the fish fillets on a stack of paper towels.
Assemble your fried fish fillets with corn sauce
- Arrange the fried fish fillets on a serving plate (or on individual plates or bowls) and spoon the corn sauce over them.
- Optionally, sprinkle in some sliced scallions before serving.
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