Creamed Corn on Cod Fillet 粟米班片

🧂 Ingredients

• 800 g Cod fillet
• 60 g All purpose flour
• 60 g Cornstarch
• 1 tsp Salt
• ½ tsp White pepper powder
• 1 can Creamed corn

  (approx. 398 ml)
• 1 cup Chicken broth
• 1 ½ tsp Salt

  for sauce
• 2 tsp Cornstarch

  for slurry
• 1 tbsp Water

  for slurry
• 2 Eggs
• 600 ml Oil

Instructions

• 1 Wash fish fillet. Be sure to remove all bones and scales. If using frozen
  fillets, soak them in 500 ml of water with 1 tsp of salt to remove unwanted
  frozen taste for 10 minutes.
• 2 Drain fish in colander
• 3 Slice the fish to approx. 5 cm by 7 cm pieces. Slice at a slant where the meat
  is thicker to standardize cooking time for all the pieces of fish My fish
  fillets were approx. 1 cm thick
• 4 Dry the fillets in a colander or pat dry with paper towels. Fish should be dry
  and at room temperature to prevent splattering when you deep-fry them. Set aside
• 5 Pour the contents of the can of creamed corn into a pot. Add 1 cup chicken broth
  and approx. 1 ½ tsp salt. Bring to a boil, turn the heat off and set aside Since
  the salt in chicken broth varies, you should determine the amount of salt to add
  yourself
• 6 Beat one egg in a small bowl. Add 2 tsp cornstarch with 1 tbsp of water in with
  the egg and mix together. Set aside.
• 7 Beat the other egg in a small bowl and add it into the fish fillets. Add 1 tsp
  salt and ½ tsp white pepper. Mix well
• 8 Combine 50 g of flour with 50 g of cornstarch in a mixing bowl. Mix well
• 9 Pour 600 ml oil into a wok or pot. Heat to 180˚C or 350˚F
• 10 Coat each piece of fish completely with the flour and cornstarch combination and
  repeat for all the fish Make sure that each piece of fish is completely covered
  with egg before coating it with the flour combination
• 11 Deep-fry each piece of fish for approx. 2-3 minutes or until a light golden
  color. Do not overcrowd the fish
• 12 Remove from oil and let it rest on a cooling rack
• 13 Once all the fish have been fried a first time, turn the heat up on the oil and
  fry the fish for 1 minute at 200˚C or 400˚F
• 14 While waiting for the oil to go up in temperature, heat up the sauce until it
  starts to simmer. Turn the heat to low
• 15 Take the egg, cornstarch and water mixture, stir it so that the cornstarch is
  not on the bottom of the bowl
• 16 Slowly push the sauce with chopsticks, spoon or spatula from front to back of
  the pot while pouring the egg mixture into the sauce to make the egg swirl.
  Stirring fast will cause the egg to completely mix with the sauce and there will
  be no swirl. Turn the heat off
• 17 When the oil is ready, return the fish into the oil for one minute. This time,
  you can crowd the pot a bit
• 18 Remove the fish from the oil and place onto a serving plate
• 19 Pour the sauce onto the fish
• 20 Serve

Nutrition Info