Tag Archives: Chinese Fish recipe

粟米蘑菇豆腐班塊 Fish Fillets with Creamy Corn Sauce

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


  1. Marinate fish pieces with 1 teaspoon of salt for 10 minutes
  2. Lightly coat the fish pieces with corn starch
  3. 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.
  4. 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.
  5. 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


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粵式蒸魚 Cantonese Style Steamed Sea Bass

Steamed Sea Bass

The best way to cook fish in order to taste its freshness is by steaming it.  It doesn’t require a lot of ingredients and it’s a very light and healthy meal.



  • 1 -12 oz whole sea bass, cleaned, scaled, and gills removed
  • 2 stalks chopped scallions, including green
  • 2 tablespoons fresh ginger
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoons sesame oil


  1. Pat dry the fish and place it on a plate and set the plate on top of a  wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarket).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 7 minutes.  You may need to adjust the time accordingly by the size of the fish.
  2. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones.
  3. Remove fish from steamer and pour off the liquid accumulated on the plate.
  4. Heat oil in the saucepan, pan fried scallions and ginger for 1 minute, then pour it over the fish.  *You can also place the scallions and gingers on the fish and pour the boiled oil on top.
  5. Pour soy sauce and sesame oil on the fish.

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Posted by on February 28, 2011 in Chinese, Fish Recipes, Seafood Recipes


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