This is a favorite loved by almost all Chinese families. The natural sweetness of the corn pairs so nicely with the fish. I fell in love with this dish when I was 16. I remember being so easy and so cheap as a protein dish that it carried me throughout my time in culinary school. I remember going to Chinatown and purchasing a 4 pack of frozen fish fillets for around $8 and a can of cream corn for $2. To this day, this dish holds close to my heart and I love to call this my fast-ball dish because this is something that I know 100% it’s going to be good with not a lot of prep.

Usually, this recipe, calls for fresh fish fillets, frying them, and serving them with cream-style corn (not from a can). This time, I want to go back to my roots as a broke culinary student and make this recipe as cheap but effective as possible so everyone (and I mean everyone) can do this regardless of how tight their budget can execute it with ease. Not only that but you’ll have leftovers after this, which can carry over to tomorrow’s meal. Pair this with some rice and some steamed veggies and you can have an easy meal for 2 within an hour tops.

Ingredients:

2 tablespoons of vegetable oil

1 frozen fillet (any white fish), thawed

1 14oz can cream corn

1 cup water

Finely sliced green onions, finely chopped parsley, or black pepper for garnish

Directions:

In a large frying pan, heat up the oil over medium heat. Add the fillet and cook until most of the liquids are evaporated and the fillet has an internal temperature of 145F (62.8C). Lightly brown the fillet.

Add in the cream corn and water. Stir and reduce until the cream corn forms a thick sauce. 

Transfer onto a plate and garnish it with some parsley, green onions, or black pepper.