Ingredients:
Fish:
- 600g fish fillet (best to use is fleshy white fish, I used monk fish)
- 1 cup flour
- 1/2 cup cornstarch
- 1 egg, beaten
- salt
- freshly ground black pepper
- oil for deep frying
Corn Sauce:
- 1 1/2 cups corn kernels, best to use fresh ones
- 2 cups chicken stock
- 1 egg, beaten
- 1 tbsp sugar
- salt
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- spring onions, chopped
Instructions:
Corn:
- In a sauce pan combine together corn, chicken stock and sugar. Bring to a boil and simmer for 15 minutes, if using fresh corn simmer for 30 minutes.
- Mix water and cornstarch together then pour into the sauce pan. Simmer until sauce thickens.
- Slowly pour beaten egg into the sauce pan while lightly stirring to form strands.
- Add sesame oil then season with salt.
Fish:
- Prepare a deep fryer or wok with enough oil for deep frying.
- Season fish fillets with salt and pepper. Set it aside.
- Place and mix together flour and cornstarch in a bowl with cover set aside.
- Place beaten eggs in a shallow dish then dip fish fillets one at a time.
- Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly.
- Deep fry fish until cooked then place in a paper lined towel to remove excess oil.
- Pour corn sauce on top then garnish with spring onions then serve.
