Fried Fish Fillet with Sweetcorn Sauce 粟米魚柳
Classic Hong Kong- style fried fish fillet with sweetcorn sauce, very crispy fried fish with sweet sauce. Simple, homey, delicious, perfect to serve with plain rice.
This is one of my very favourite classic Hong Kong-style dish!!! Come on, very crispy fried fish filled, dip or soak with sweetcorn sauce…it is just perfect combination!!!
Of course, you can have it in Chinese restaurants, but it is so easy to cook at home and your family will love it. You can use any fish you like, I usually use the frozen fish fillet, it will do fine.
The trick is to ‘double-fry” the fish so it get super crispy. And for the sauce, well, a tin cream corn will do the job. Mind you, you have to cook more rice to go with it, cause everyone will love it! 😉
粟米斑塊是香港的經典家常菜式，是我最喜歡的家常菜之一。金黃酥脆的魚塊，加上甜甜的粟米汁，再配一大碗飯，簡直是無敵！
但不一定要用石斑塊，用其他魚塊也可，我就用急凍魚柳，方便又省時，味道也很好！
要將魚塊炸至酥脆不膩，有小小秘訣，就是將魚塊炸兩次。頭一次將魚炸熟，撈起待涼五分鐘，然後將油加熱，再炸魚塊一分鐘，將魚內的水份迫出，那就可令魚塊超酥脆！
這個絕對是大人小朋友都喜歡的！
Cut the fish fillet into small pieces, dry it with kitchen towel. Then marinate the fish with some salt, white pepper and egg, let it set for 15 minutes.
可用新鮮或急凍的魚柳， 切成小塊，用廚紙吸乾水份。然後用醃料醃魚塊15分鐘。將魚塊沾上生粉或粟粉，拍去多餘的粉。
Coat the fillet with corn starch evenly. Heat oil in a wok (about 170C) then fry the fillet for about 4 minutes until golden. Then place on a plate and let it cool for 5 minutes.
一鍋熱油（約170度），放下魚塊，炸約4分鐘，然後撈起，待涼5分鐘 *油必定要夠熱，否則魚塊會很油膩。將爐火溫度調高（至大火），將魚塊再放入油鍋，炸一分鐘 *這可以逼出魚塊內的水份，令魚更酥脆。
Then turn the heat to high, fry the fillet for the second time, for about a minutes. Then cool on wire rack.
For the sweetcorn sauce, simply put the cream corn with half tin of water in a pan. Bring it to boil, then season with salt and pepper. Add lightly beaten egg into the sauce, use chopsticks to stir it. If you want thicker sauce, add some corn starch and mix well.
You can pour the sauce on the fish fillet, or dip it with the sauce.
粟米汁做法：將一罐玉米蓉及半罐水煮沸，然後加少許鹽，胡椒粉調味。然後下一隻雞蛋，用筷子不停攪拌成蛋花。如想醬汁更濃稠，可下（1湯匙粟粉+3湯匙水）拌勻。
- 400 gram fish fillet
- 1 tin cream corn
- 1 egg
- 1 teapsoon salt
- 1/4 teaspoon white pepper
- 1 egg
- *corn starch for coating
- 材料：
- 急凍魚柳 -400克
- 粟米蓉 -1罐
- 雞蛋 -1隻
- 醃料：
- 鹽 -1茶匙
- 白胡椒粉 -1/4茶匙
- 雞蛋 -1隻
- *生粉/粟粉
- Cut the fish fillet into small pieces, dry it with kitchen towel. Then marinate the fish with some salt, white pepper and egg, let it set for 15 minutes.
- Coat the fillet with corn starch evenly. Heat oil in a wok (about 170C) then fry the fillet for about 4 minutes until golden. Then place on a plate and let it cool for 5 minutes.
- Then turn the heat to high, fry the fillet for the second time, for about a minutes. Then cool on wire rack.
- For the sweetcorn sauce, simply put the cream corn with half tin of water in a pan. Bring it to boil, then season with salt and pepper. Add lightly beaten egg into the sauce, use chopsticks to stir it. If you want thicker sauce, add some corn starch and mix well.
- You can pour the sauce on the fish fillet, or dip it with the sauce.
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