🌽 𝙁𝙞𝙨𝙝 𝙛𝙞𝙡𝙡𝙚𝙩 𝙞𝙣 𝙘𝙧𝙚𝙖𝙢𝙮 𝙘𝙤𝙧𝙣 𝙨𝙖𝙪𝙘𝙚
My all time fav! 超級快可以預備好！好耐無整過✨栗米斑塊是我小時候的最愛，充滿很多的回憶💛自己屋企整可以用靚啲嘅魚，就算急凍魚柳都可以買啲優質材料😬！今次我響街市買咗新鮮龍躉肉～
▶️魚一定係用油炸最好食！不過我今次都唔係落滿油，用了半煎炸方法！效果都非常之好😋如果嫌油炸麻煩可以用氣炸或煎🤍
✨
材料:
魚柳 400g
鹽 1/4茶匙
胡椒粉 1/4茶匙
米酒 1/2茶匙
麵粉 1/4杯
生粉 1/4杯
雞蛋1隻
粟米汁:
忌廉粟米1盒
雞湯 3湯匙
雞蛋1隻
做法:
1) 魚柳洗淨瀝乾，切成方塊，盡量切大件一點，用鹽、胡椒及米酒醃10分鐘
2) 雞蛋拌勻成蛋漿，把魚塊均勻黏上蛋汁，然後撲上伴勻了的麵粉和生粉
3) 中大火燒滾油，魚塊放到油鍋中炸約4分鐘至金黃色，期間可以反一下，盛起！
4) 忌廉粟米及雞湯煮滾，然後才下蛋液。若太早下，蛋液容易混濁一片成不了蛋花。蛋液倒入鍋中時，動作要緩慢，以湯勺不斷攪動使其均勻散開，煮成蛋花後立刻熄火～
5) 粟米蓉淋在班塊上即成
Fish Fillet in Creamy Corn Sauce
Ingredients
- Fish fillet (Giant Grouper or white fish) 400g
- Salt 1/4 tsp
- Ground white pepper 1/4 tsp
- Rice wine 1/2 tsp
- All-purpose flour 1/4 cup
- Cornstarch 1/4 cup
- Egg 1
Corn Sauce - Creamed corn 1 can
- Chicken broth 3 tbsp
- Egg 1
Steps
- Pat fish fillets dry and cut into large bite-sized chunks. Marinate with salt, pepper, and rice wine for 10 minutes.
- Whisk 1 egg. Coat fish chunks in egg wash, then dredge evenly in the mixed flour and cornstarch.
- Heat oil over medium-high heat. Shallow-fry or deep-fry fish chunks for about 4 minutes until golden brown, flipping occasionally, then drain and set aside.
- Bring creamed corn and chicken broth to a boil before adding the beaten egg to form egg drops. Pour the beaten egg in slowly while gently stirring with a ladle, then remove from heat immediately once egg ribbons form.
- Pour the hot creamy corn sauce over the crispy fish fillets and serve!
