Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of the can. Occasionally, however, at upmarket restaurants, you can find delicious versions made with fresh fish (the best I ever had was emperor fish) in a light breading (or batter) and house-made corn sauce.
Fried fish with corn sauce
Buy whatever mild white-fleshed fish is freshest in the market. The...
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