Creamed Corn on Cod Fillet 粟米班片 (in Cantonese: suk mie ban peen) or 粟米斑塊 (suk mie ban fai) is a Hong Kong original dish. It was first found in street restaurants 大排檔 (dai pai dong), then Hong Kong cafes, and then all Cantonese restaurants world-wide. Creamed corn is a common ingredient in Cantonese cooking. For example, we use it to make soup with egg, as a sauce for chicken and pork on top of rice or pasta. I’ve seen restaurants use it with flat rice noodles too.
This dish is a great way to get kids to eat fish. The creamed corn is sweet and provides lots of sauce boneless, crunchy cod fillet. No wonder it’s a childhood favorite for so many many!
There have been some recent controversy over Creamed Corn on Cod Fillet 粟米班片. It turns out that most restaurants in the world were not using cod fillet for this dish but still kept the name. Restaurants were using cheaper fish like basa and sole to substitute the more expensive cod. Consequently, in Hong Kong, if cod there's no cod, the name cannot contain the word “cod”or “ 班”, which seems reasonable. This dish is now called 粟米魚片(suk mie yu peen).
My Creamed Corn on Cod Fillet 粟米班片 recipe is simple and delicious. The batter is crunchy and won’t fall apart when the hot sauce is poured onto it. I used fresh cod fillets but there are also many frozen fish fillet options to choose from.
Make this dish for your family and see if it’ll become one of their favorites too! My son says that he could eat this everyday!
Looking for more classic Hong Kong dishes? Check out my Hong Kong recipe section. Or my seafood section if you're craving for more from the sea!
If you like to deep-fry once in a while, consider getting a digital thermometer. I can now accurately determine the temperature of the oil before putting my food into it. Now, it’s so easy to get perfect results each time. No more guessing when the oil is ready. If you’re interested, check out the one I got from Amazon.
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Creamed Corn on Cod Fillet 粟米班片
Ingredients
- 800 g Cod fillet
- 60 g All purpose flour
- 60 g Cornstarch
- 1 tsp Salt
- ½ tsp White pepper powder
- 1 can Creamed corn (approx. 398 ml)
- 1 cup Chicken broth
- 1 ½ tsp Salt for sauce
- 2 tsp Cornstarch for slurry
- 1 tbsp Water for slurry
- 2 Eggs
- 600 ml Oil
Instructions
- Wash fish fillet. Be sure to remove all bones and scales. If using frozen fillets, soak them in 500 ml of water with 1 tsp of salt to remove unwanted frozen taste for 10 minutes.
- Drain fish in colander
- Slice the fish to approx. 5 cm by 7 cm pieces. Slice at a slant where the meat is thicker to standardize cooking time for all the pieces of fish
My fish fillets were approx. 1 cm thick - Dry the fillets in a colander or pat dry with paper towels. Fish should be dry and at room temperature to prevent splattering when you deep-fry them. Set aside
- Pour the contents of the can of creamed corn into a pot. Add 1 cup chicken broth and approx. 1 ½ tsp salt. Bring to a boil, turn the heat off and set aside
Since the salt in chicken broth varies, you should determine the amount of salt to add yourself - Beat one egg in a small bowl. Add 2 tsp cornstarch with 1 tbsp of water in with the egg and mix together. Set aside.
- Beat the other egg in a small bowl and add it into the fish fillets. Add 1 tsp salt and ½ tsp white pepper. Mix well
- Combine 50 g of flour with 50 g of cornstarch in a mixing bowl. Mix well
- Pour 600 ml oil into a wok or pot. Heat to 180˚C or 350˚F
- Coat each piece of fish completely with the flour and cornstarch combination and repeat for all the fish
Make sure that each piece of fish is completely covered with egg before coating it with the flour combination - Deep-fry each piece of fish for approx. 2-3 minutes or until a light golden color. Do not overcrowd the fish
- Remove from oil and let it rest on a cooling rack
- Once all the fish have been fried a first time, turn the heat up on the oil and fry the fish for 1 minute at 200˚C or 400˚F
- While waiting for the oil to go up in temperature, heat up the sauce until it starts to simmer. Turn the heat to low
- Take the egg, cornstarch and water mixture, stir it so that the cornstarch is not on the bottom of the bowl
- Slowly push the sauce with chopsticks, spoon or spatula from front to back of the pot while pouring the egg mixture into the sauce to make the egg swirl. Stirring fast will cause the egg to completely mix with the sauce and there will be no swirl. Turn the heat off
- When the oil is ready, return the fish into the oil for one minute. This time, you can crowd the pot a bit
- Remove the fish from the oil and place onto a serving plate
- Pour the sauce onto the fish
- Serve
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