This is a very common dish in Chinese restaurants and my most ordered dish in Cha Chan Teng when I was in Hong Kong. The combination of sweet corn and fish is a perfect match. It is suitable for both adults and children as there is no bones in cod fillets. In fact, any white fish fillet is suitable to make this dish. It is super easy to make and taste exactly the same as what you get in the restaurants. I usually avoid cooking deep fried food at home. Not only it is not healthy, it is also a headache to deal with any leftover oil. This time I used a ‘semi-fried’ method using my newly bought cast iron pan, which is to use more oil than pan fry but less oil than deep fry. The result is very good. It is a very good alternative to deep fry.
Dry the cod fillet with kitchen towel. Cut it into small pieces and marinate with salt and pepper for 15 minutes.
Use a blender to blend 2/3 of the corn into puree.
Beat the egg in a bowl. Dip the cod into the egg to coat. Coat it with another layer of corn flour.
Heat the oil into pan. The oil should be 1.5cm height. When oil becomes hot, gently put the cod into the hot oil. Cook for 2 minutes per side or until cooked. Transfer it onto a kitchen towel to remove any excess oil.
Heat a small amount of oil in a pan, add the corn puree, corn in the pan and water. Season with salt and sugar. Cook it until boiling.
Add the remaining beaten egg. Cook for further 1/2 minute.