Cantonese Fried Fish with Cream Corn Recipe (with Video)

Prepare the fish and aromatics
1. Slice the fish on a bias (diagonal) and into 3 inch pieces. Doing it this way will give you more surface area for the crispy coating!
2. Season the fish with Shaoxing wine, salt, pepper, garlic powder, and ⅓ of a beaten egg. Save the rest of the beaten egg for the cream corn sauce.
3. While that marinates, prepare the garlic (minced) and shallots (minced), if using.
4. Coat the pieces of fish in cornstarch and shake off any excess.
Make the cream corn sauce
1. Heat up a pan on medium heat. Once hot, add 1 tablespoon of neutral oil. Add garlic and shallots, and saute for 1-2 minutes or until fragrant.
2. Add the full can of sweet corn cream style, chicken broth, and seasonings. Add salt to taste! I'm using low sodium chicken broth + no salt added cream corn, so I used ½ teaspoon of salt. Add a bit of salt until it reaches your preference.
3. Bring the sauce up to a simmer. While you wait, mix together the cornstarch slurry in a separate bowl.
4. Once the sauce comes to a light simmer, pour in the cornstarch slurry and mix until it thickens slightly. Pour in the rest of the beaten egg from earlier, while stirring slowly in one direction. This should create ribbons of egg in the sauce.
5. Turn the heat off, and garnish with sesame oil and scallions. Put a lid on the pan to keep it warm while you fry the fish.
Fry the fish
1. Heat up a wide pan on medium heat. Once hot, add enough neutral oil to completely cover the bottom of the pan (about ½ inch in height). These instructions are for shallow-frying, but you can also choose to deep fry this!
2. Heat up the oil to 350F (or until the oil bubbles around a chopstick). Carefully add the cornstarch-coated fish into the oil in a single layer, making sure they don't touch.
3. Fry each side for ~2 min, or until they form a light blond crust. Remove onto a wire rack. Heat up the oil to 375F-400F. This should take a minute or two.
4. Carefully add the fish back into the oil for the double fry. Fry each side for 30-60 seconds or until they form a light golden brown crust. Remove on a wire rack to let rest. Enjoy the fried fish and cream corn sauce on rice!
5. Enjoy the fried fish and cream corn sauce on rice!