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by CookWhatHK0 saved
Fish Fillet in Sweet Corn Sauce pan-fries cornflour-coated white fish cubes, then simmers them in a creamed corn sauce thickened with beaten egg.
Rinse the fish fillet, pat dry with kitchen paper, and cut into 4 cm / 1½ inch cubes. Mix with the salt, white pepper, light soy sauce and Shaoxing wine. Marinate for 15 minutes. Stir the creamed corn with the water and set aside.
魚柳洗淨，用廚房紙抹乾水分，切成4cm／1½吋大小的方塊。用鹽、胡椒粉、生抽和紹酒拌勻，醃15分鐘。把粟米蓉和水拌勻，備用。
Set aside about half of the beaten egg. Coat the fish cubes evenly with beaten egg, then dredge in cornflour and shake off any excess.
把蛋汁分出約一半。把魚塊均勻黏上蛋汁，然後撲上粟粉，搖去多餘的粟粉。
Heat oil in a wok over medium heat. Pan-fry the fish cubes until golden on both sides and just cooked, then remove. In the same wok, pour in the creamed corn mixture and bring to a boil. Return the fish, add the remaining beaten egg and stir to combine. Add the slurry and cook to your preferred thickness. Serve hot.
中火燒熱油鑊，把魚塊煎至兩面金黃，剛剛熟即盛起。在原鑊中倒入粟米蓉混合物，煮滾，倒回魚塊，加入餘下的蛋汁炒勻。埋獻，煮至自己喜歡的濃稠度，即成。趁熱享用。
