🌽🐟 Corn Plaque・Hong Kong-style nostalgic restaurant style home cooking

Editor's Preface

"Corn Grouper" is a classic Cantonese dish served in restaurants, a go-to dish for many Hong Kongers, whether it's birthdays, family dinners, or banquets. The smooth texture of grouper and the sweet, fragrant corn paste create a delicious taste. It's not just in restaurants, but even quicker, more affordable, and more delicious to make at home! We'll break down the recipe to ensure you'll have a foolproof way to cook it at home—even the kids will be scrambling to finish it off!

Ingredients preparation

• About 200g fresh grouper fillet (sliced ​​grouper) (other white fish such as sole fillet or snapper fillet can also be used)

• 1 can of corn kernels (with juice, or 2 steamed corn kernels)

• 1 egg white

• 1 tablespoon light soy sauce

• 1/2 teaspoon sugar

• Pepper and salt to taste

• 1 teaspoon rice wine or Huadiao wine

• 2–3 tablespoons cornstarch (for marinating fish/thickening)

• A small amount of chopped green onion

• 200ml water or chicken broth

• About 1 bowl of oil (for frying fish)

Detailed steps

🐟 1. Marinated fish fillet

• Cut the fish fillet into thick slices and marinate with soy sauce, half an egg white, pepper, cornstarch, and rice wine for 10–15 minutes.

• Cornstarch helps to lock in moisture, making the fish fillet super tender after frying.

🌽 2. Prepare corn puree

• If using canned corn kernels, take half of them and blend them with the juice (using a blender or crushing), and keep the other half for a better texture.

• Fresh corn needs to be steamed, the kernels removed and then crushed.

🍳 3. Pan-fry fish to lock in the aroma

• Heat a large amount of oil in a frying pan to 180°C (medium-high heat).

• Coat the fish fillets with a little cornstarch, fry in batches until both sides are golden brown (about 1.5-2 minutes per side), remove from the heat and drain.

• Editor’s tip: Make sure the oil is hot enough so the fish doesn’t stick to the wok.

🍲 4. Making cornmeal

• In another pot, add a little oil and pour in corn paste and chicken broth (or water).

• Add sugar, salt and pepper and simmer until thickened.

• Beat the egg whites, slowly pour them into the pot, and quickly stir them into egg flowers, which will make the color more beautiful and smooth.

• Depending on the consistency, you can add a little cornstarch and water (1:2 ratio) to gradually thicken it.

• Taste and adjust the saltiness (add or reduce soy sauce, sugar, and salt according to taste).

🥢 5. Combination and serving

• Place the pan-fried fish fillets on a deep plate and gradually spread the hot corn batter on top.

• Sprinkle chopped green onions or add chopped bacon for garnish to make it more fragrant.

Editor's Tips

• Fish fillets and fish steaks should be cut thick enough, otherwise they will fall apart easily.

• Remember to reserve the corn paste for a better taste.

• If you like a rich taste, you can add peas and shrimps and stir-fry together.

• If you prefer a healthier option, you can fry the fish in an air fryer or use a little oil to fry until fragrant.

Eating experience 😋

Golden fish fillet wrapped in egg drop corn paste is a superb texture! Smooth and sweet, with each grain fresh, even children who don't like fish will be happy to add more rice. Spicy and fragrant, it pairs perfectly with white rice!

summary

Corn Grouper is not only great for everyone, it's also a surefire choice for banquets! You can make it yourself by controlling the oil, salt, and sugar ratio, making it cheap, delicious, and healthy. I'm going to try it out as soon as I get home tonight, and the whole family is rushing to eat it~ 🌽🐟🍚If you're interested in trying some variations like corn grouper with shrimp or pureed corn with chicken fillets, I can share them with you!