Sweet Corn Sea Bass Cubes

Name: Sweet Corn Sea Bass Cubes
Ingredients: 250g Sea bass cubes; 2 Eggs (shelled, use as egg batter); 1 can Sweet corn (divided into 3 portions); 20g Egg whites; 2.5 tbsp Cornstarch; 3 tbsp Stock; 2 tsp Salt; 2 tsp Sesame oil; 3 tsp Shaoxing wine; 1 tsp MSG; 1 tsp White pepper; 300g Vegetable oil (for frying); As needed Cornstarch slurry (for thickening, needed in step 3)

A Zhejiang-style dish of sea bass pieces, deep-fried until golden and drizzled with a sweet corn starch sauce. Fragrant and delicately sweet.

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Ingredients

Sea bass cubes 250g

Eggs (shelled, use as egg batter) 2

Sweet corn (divided into 3 portions) 1 can

Egg whites 20g

Cornstarch 2.5 tbsp

Stock 3 tbsp

Salt 2 tsp

Sesame oil 2 tsp

Shaoxing wine 3 tsp

MSG 1 tsp

White pepper 1 tsp

Vegetable oil (for frying) 300g

Cornstarch slurry (for thickening, needed in step 3) As needed

Instructions

Marinate the fish

Mix the fish cubes with salt until evenly coated, then combine with the egg batter and cornstarch.

Fry the fish

Heat the vegetable oil in a wok to about 50% hot (medium heat). Add the fish cubes and fry until golden and cooked through. Remove and arrange on a plate in a mountain shape.

Pour the sauce

Place the sweet corn in the wok, season with salt and MSG, add the Shaoxing wine and stock, sprinkle with white pepper, thicken with the cornstarch slurry, stir in the egg whites to combine, add the hot oil and sesame oil and mix well, then pour over the fish cubes to serve.