Fish in sweet corn sauce (Chinese cooking for Australians)

 

For 4 servings

• 500 gr meaty white fish fillets
• 180 ml cornflour
• 1 shallot, finely chopped
• 2 egg whites
• Deep-frying oil

Sauce 

• 250 ml cream-style sweetcorn
• 180 ml water
• 5 ml chicken stock powder
• 10 ml soy sauce
• Salt
• 10 ml cornflour

Preparation

1. Cut fish into 1 inch (2.5 cm) cubes and place in a platic bag with the cornflour ; shake the bag vigorously to coat the fish quickly with flour.
2. Mix sauce ingredients in a small saucepan, adding finely chopped shallot.
3. Lightly beat egg whites.

Cooking

1. Heat deep-frying oil to very hot in a wok or deep saucepan ; reduce heat slightly and put in fish pieces.
2. Deep-fry to a light golden brown, about 3 minutes ; lift out and drain well.
3. Bring sauce to a boil, stirring until thickened ; remove from the heat and slowly pour in the beaten egg whites (do not stir until the egg has set in whites threads in the sauce).
4. Place the fried fish cubes in a serving dish and pour on the piping hot sauce ; garnish with finely chopped shallot, and serve with soy sauce.

BON APPÉTIT