FISH: This is another dish that is standard in Chinese restaurants. The home-made version is equally good if not better.

FRIED FISH WITH SWEET CORN SAUCE粟米魚柳:

1-2 lbs. fish fillets                                                       

tapioca starch for dredging

½ egg whites                                                               

cooking oil for deep-frying     

seasoning for fish:

    2/3 tsp. each salt & sugar

    dash white pepper

cream corn sauce:

    1 cup canned cream corn                            

    ½ cup stock/water

    2 tsp. tapioca starch mixed with ¼ cup water

Rinse and pat dry fish fillets. Cut fillets into serving pieces if they are too large. Add seasoning ingredients and egg white to mix well and marinate 20-30 minutes.

Add sweet corn and stock into a small saucepan. Bring to a boil and add a little salt to taste. Add starch solution into corn mixture. Cook, stirring constantly, until sauce thickens. Keep warm.

In wok or non-stick saucepan, heat over high heat enough oil for deep-frying until very hot. Dredge each piece of fish in tapioca starch to coat, shaking off excess, then drop carefully into hot oil. Deep-fry quickly until golden.

Transfer fish to paper towels to drain slightly; then place in serving platter. Pour reserved sauce over fish to serve.