Fish Fillets with Creamy Sweet Corn
Fish Fillet
  • 500g deboned white fishShare Food uses Snakehead fish
  • 1/2tsp salt
  • 1tbsp cornflour
  • 1tsp grated ginger
  • 1tbsp oil
  • 1tsp lemon juice
  • 1tsp cooking wine
Creamy Sweet Corn Gravy
  • 380g Del Monte Sweet Corn Cream Style
  • 180ml water
  • 1/8tsp salt
  • 1/8tsp white pepper
Coating and Frying
  • 125g corn flour for coating
  • 2 eggsfor coating
  • 300 ml oilfor shallow frying
Prepare the fish fillet
  1. Rinse the fish fillet and pat dry.
  2. Slice it to approximately 7 cm wide per piece and place them in a mixing bowl. #Tip: You may slice it to the size you prefer but do not slice it too thinly or small so that you can bite into the fish when savouring the dish.
  3. Add in salt, cornflour, ginger juice, oil, lemon juice and cooking wine. Mix well and let it marinate for 20 minutes.
  4. Coat the fillets with egg, then coat with cornflour evenly. Shake off excess flour.
  5. In a deep pan, heat up 300ml oil on medium heat. Add in the fish fillets and shallow fry it for 1 min, flip and cook the other side. It’s ready when it turns slightly golden brown.
  6. Once the fish are fried, transfer to a plate lined with kitchen towel to remove excess oil. Set aside.
Prepare the sweet corn gravy
  1. In a frying pan, add in Del Monte Sweet Corn Cream Style and water.
  2. Cook it for 2 mins till it slightly thickens and the fragrance of the corn releases. Add in salt and pepper. Use a spatula, stir the mixture and add in the balance egg.
  3. Season with more salt and pepper as desired.
Assemble and ready to serve
  1. Just before serving, lay the fish on the serving plate and pour the gravy over it. #Tip: This will avoid the fish from becoming soggy. Serve warm.