Friday, February 29, 2008
Golden Fish Nuggets with Creamy Corn Sauce
Why the pictures of my dishes seem like "flying UFO" most of the time (did you guys notice?)? Because oh because, I could not maintain a balanced horizon, and am lazy to (i.e. don't know how to) use photoshop to correct it. HA-HA-HA
When I was in Sydney, Australia, I adore the fish fillet with corn sauce from Kingsford Chinese Restaurant. So far, I haven't found any version in Hong Kong, which could match the succulent goodness of the fish meat, the crisp batter and the rich and creamy sweet sauce. Ironically, this dish is a classic from Hong Kong coffee shop menu(!!!). When I finally dreamt of it one night, woke up with a huge pool of drool on my pillow (ok, tat's yucky-my apologies) I knew I had to do something about it.
- fish fillets (I got 2 big fillet from a frozen meat shop for HK$18)
- salt, sugar and pepper
Defrost and slice fillets to approx. 5x3cm nuggets, don't cut them too small, we wanna bite into some succulent meaty goodness. Season with some pepper, sugar and salt
- 3 tbsp self raising flour
- 1 tbsp corn starch
- 1 egg
- salt, sugar, pepper
- some water
Mix well, dip fish nuggets into batter, fry in hot oil until golden brown, set aside.
The Creamy Corn Sauce
- Sweet corn cream style (I love HK$5.50 Del Monte)
- Finely chopped garlic (just a little)
- 2-3 tbsp cream
- salt, pepper
Mix corn cream and egg, season with salt and pepper. Saute garlic with a little oil, add the corn mixture, cook until thoroughly heated, add cream, pour over golden fish nuggets.
My version has a touch of garlic taste in the sauce, and cream. You can go sans garlic and cream for a more authentic version.