Prep 10 min·Cook 12 min

1. 1You're here
   Step 1.

   Pat the fish dry and cut into pieces about 5 cm square. Season with the salt, white pepper and Shaoxing wine and leave for 5 minutes.

   400 g Skinless white fish fillets (basa, cod or pollock)½ tsp Salt1 pinch White pepper1 tsp Shaoxing wine

   5 min
2. 2
   Step 2.

   Pat the fish dry again and dust all over with cornflour, shaking off the excess.

   400 g Skinless white fish fillets (basa, cod or pollock)3 tbsp Cornflour, for coating

3. 3
   Step 3.

   Heat the oil in a non-stick frying pan over medium-high heat. Fry the fish for 2–3 minutes a side until golden and just flaking. Arrange on a serving plate (or over rice).

   3 tbsp Cooking oil400 g Skinless white fish fillets (basa, cod or pollock)

   5 minPan-fry

   Wok-chan's tip鑊仔貼士

   Turn the fish once only, with a fish slice; it breaks if you push it around.
4. 4
   Step 4.

   In a small pan, bring the creamed corn, stock, sugar and salt to a simmer, stirring.

   418 g Tinned cream-style sweetcorn100 ml Chicken stock (or water)½ tsp Sugar¼ tsp Salt

5. 5
   Step 5.

   If the sauce is thin, stir in the cornflour slurry and bubble for 30 seconds.

   1 tsp Cornflour, mixed with 2 tbsp water

   Sauce making / reducing
6. 6
   Step 6.

   Take the pan off the heat. Pour in the beaten egg in a thin stream while stirring slowly, so it sets into soft ribbons.

   1 Egg, beaten

   Wok-chan's tip鑊仔貼士

   Off the heat the egg stays silky; on a fierce boil it turns grainy.
7. 7
   Step 7.

   Pour the sauce over the fish and serve straight away.

   418 g Tinned cream-style sweetcorn400 g Skinless white fish fillets (basa, cod or pollock)