Fish Fillet with Creamy Sweet Corn

Fish Fillet with Creamy Sweet Corn is a popular Cantonese dish where you can find it in almost all the local café 茶餐厅 in Hong Kong! We are certain that not a lot of Singaporeans would have heard of this dish. However, we were thankful to home cook Lily Wong, who came from Hong Kong 8 years ago, to share this amazing dish with us! The well-marinated crispy fish fillet drizzled with silky smooth sweet corn sauce is a great combination that your whole family will love!

Fish Fillet with Creamy Sweet Corn!

This dish holds an important memory to Lily because it is her favourite childhood dish! She would have it often during school’s recess time and wouldn’t mind having it again for dinner when her mother cooks it on the same day!

So, if you are thinking of what to cook for your little ones tonight, we would highly recommend giving this recipe a shot!

Del Monte Fresh Cut Sweet Corn Cream Style!

Here are the ingredients you’ll need: 1 packet of Del Monte Sweet Corn Cream Style, white fish fillet, eggs, oil, water, cornflour, grated ginger, lemon juice, cooking wine, white pepper and salt.

Firstly, let’s prepare the fish fillet.

Rinse the fish fillet thoroughly and pat dry. Slice the fillet to about 7cm wide per piece. Here’s a tip! You may slice it to the size you prefer but do not slice it too thinly so that you can bite into the fish when savouring the dish. Also, slice it down diagonally so that you get equal thickness of each fish fillet which will allow it to be cooked through evenly.

Marinate the fish fillets

Use your hands to mix well!

Season it with salt, cornflour, ginger juice, oil, lemon juice and cooking wine. Mix it well and marinate for 20 minutes.

Coat with eggs!

And cornflour without frying!

Coat the fillets with egg and cornflour evenly. Do remember to shake off the excess flour so that the coating doesn't taste pasty or gummy.

In a deep pan, heat up 300ml oil on medium heat. To check if the oil is ready, place a wooden chopstick into the middle of the pan. When bubbles form around the chopstick, the oil is ready for frying! Add in coated fish fillets and shallow fry it. It’s ready when it turns slightly golden brown! We have shallow fried the fish as it gives it the extra crunch and firmness. However, you may pan fried it if you prefer not to use so much oil.

Fry fish fillets until golden brown!

Once the fish are fried, transfer to a plate lined with kitchen towel to remove excess oil.

Next, prepare the creamy sweet corn gravy.

In a frying pan, add in Del Monte Sweet Corn and water. We used Del Monte’s Sweet Corn Cream Style as it is made with freshly harvested corn that were picked and packed at the peak of the season that locks in the freshness and flavour. Using Creamy Sweet corn in your dishes is a smart way to add colour and nutrition to your family's next meal!

Cook the corn sauce until it thickens

Cook it for 2 minutes until it thickens. Once the fragrance of the corn has released, season lightly with salt and pepper. Lastly, add in the balanced beaten egg.

Now, you’re ready to serve!

Lay the fish on a serving plate and pour the gravy over. Here’s an important tip! Only do so when you’re ready to serve to prevent the fish from becoming soggy. Remember to serve the dish warm!

Garnish with coriander or anything you like!

Try it and share with us how well did it fare!

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Grab the full recipe below now!

Fish Fillets with Creamy Sweet Corn

• CuisineAsian, Chinese

Servings4

Prep Time45 minutes

Cook Time1 hr 15 minutes

Ingredients

Fish Fillet

• 500g deboned white fishShare Food uses Snakehead fish

• 1/2tsp salt

• 1tbsp cornflour

• 1tsp grated ginger

• 1tbsp oil

• 1tsp lemon juice

• 1tsp cooking wine

Creamy Sweet Corn Gravy

• 380g Del Monte Sweet Corn Cream Style

• 180ml water

• 1/8tsp salt

• 1/8tsp white pepper

Coating and Frying

• 125g corn flour for coating

• 2 eggsfor coating

• 300 ml oilfor shallow frying

Instructions

Prepare the fish fillet

1. Rinse the fish fillet and pat dry.

2. Slice it to approximately 7 cm wide per piece and place them in a mixing bowl. #Tip: You may slice it to the size you prefer but do not slice it too thinly or small so that you can bite into the fish when savouring the dish.

3. Add in salt, cornflour, ginger juice, oil, lemon juice and cooking wine. Mix well and let it marinate for 20 minutes.

4. Coat the fillets with egg, then coat with cornflour evenly. Shake off excess flour.

5. In a deep pan, heat up 300ml oil on medium heat. Add in the fish fillets and shallow fry it for 1 min, flip and cook the other side. It’s ready when it turns slightly golden brown.

6. Once the fish are fried, transfer to a plate lined with kitchen towel to remove excess oil. Set aside.

Prepare the sweet corn gravy

1. In a frying pan, add in Del Monte Sweet Corn Cream Style and water.

2. Cook it for 2 mins till it slightly thickens and the fragrance of the corn releases. Add in salt and pepper. Use a spatula, stir the mixture and add in the balance egg.

3. Season with more salt and pepper as desired.

Assemble and ready to serve

1. Just before serving, lay the fish on the serving plate and pour the gravy over it. #Tip: This will avoid the fish from becoming soggy. Serve warm.

Recipe adapted from Lily Wong

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