Fish Fillets with Creamy Corn Sauce is the dish I make when I want something good and easy for dinner. The two major components for this dish is one can of creamy style corn and one fish fillet. All the other ingredients can be any vegetables you have at home.
- 1 Grouper fillet (or any other white fish), cut into 1 1/2 inch pieces
- 1 tablespoon garlic, minced
- 2 tablespoon of corn starch
- 1 can of cream style corn
- 1/4 cup of water or chicken broth
- 6 mushrooms
- 1 pack of soft fried tofu (3.5 oz)
- 1 tablespoon cilantro, finely chopped
- 1 egg
- 1 teaspoon of sesame oil
- Marinate fish pieces with 1 teaspoon of salt for 10 minutes
- Lightly coat the fish pieces with corn starch
- In a medium skillet, pan fry fish pieces for 3 minutes on each side until golden and cook through. Remove from pan and set aside.
- Heat oil in a skillet over high heat. Stir in garlic for 1 minute. Stir in mushrooms and cook for few minutes. Add cream-style corn, water and fried tofu. Lower the heat and simmer for 4 minutes or until the sauce thickens.
- Stir in fish pieces and mix well. Turn off the heat and quickly stir in the egg with a spoon or chopsticks to form feather-like patterns. Top with cilantro and sesame oil!
**You can use panko instead of corn starch to coat the fish fillet