Shared ingredients
Short grain rice | Cornstarch | Egg
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粟米斑塊飯
Sweet Corn Fish Rice
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This is the one that shows up on every cha chaan teng menu without asking permission first. Fish fillet, marinated and pan-fried with no deep-frying required, then drowned in a sweet, savoury corn sauce that turns whatever rice is sitting in the cooker into something worth coming home for.
Ingredients
Fish fillet, 1
Cream style corn, 1 can
Egg, 1 (half for the fish marinate, half for the corn sauce)
Water, 1/4 can
Salt, pinch
White pepper, pinch
Half and half or milk, 1/2 tbsp (optional)
Fish marinate:
Salt, 1/5 tsp
White pepper, pinch
Egg, 1/2
Cornstarch, 1 tbsp
How To
Marinate the fish fillet with salt, white pepper, half the egg, and cornstarch. Let sit 10 minutes.
Pan-fry the marinated fillet in a lightly oiled pan over medium heat until cooked through and lightly golden — no deep-frying needed. Set aside.
In the same pan, add the creamed corn and water, stirring to combine and bring to a gentle simmer.
Beat the remaining half egg (with the half and half or milk if using) and drizzle it into the simmering corn sauce, stirring gently until it forms soft ribbons.
Season with a pinch of salt and white pepper, then spoon over the fillet and a bowl of hot rice.
Tips & Tricks
The sauce doesn't hold well overnight — the egg ribbons turn rubbery on reheat.
Marinate and fry the fillet ahead if needed, but make the sauce fresh.
斑塊 (bān kuài) traditionally means grouper cut into chunks. We're keeping this easy with a whole pan-fried fillet instead, so there's no dicing, no grouper-specific sourcing, and any white fish fillet works.