Pat fish fillets dry with paper towels. In a bowl, combine fish with salt, white pepper, Shaoxing wine, cornstarch, and egg white. Mix well and let marinate for 10 minutes.
Heat vegetable oil in a non-stick pan over medium-high heat. Add marinated fish in a single layer and pan-fry for 2-3 minutes per side until golden brown and cooked through. Remove fish and set aside.
In the same pan (or a clean wok), add vegetable oil and sauté minced garlic until fragrant, about 30 seconds.
Add creamed corn, corn kernels, and chicken broth to the pan. Bring to a simmer, stirring occasionally.
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
Season the sauce with sugar, salt, and a pinch of white pepper. Stir well.
While stirring continuously, slowly pour the beaten egg into the simmering sauce in a thin stream, creating delicate egg ribbons. Cook for another 30 seconds until the egg is set.
Gently fold the pan-fried fish fillets into the corn sauce. Drizzle with sesame oil and garnish with chopped green onions if desired. Serve immediately with steamed white rice.
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