Ingredients
250 g sea bass fillets (cut into pieces), 2 eggs (shelled), 1 can of creamed corn (divided into 3 portions), 20 g egg white.
Seasonings
2.5 tablespoons cornstarch, 3 tablespoons stock, 2 teaspoons each salt and sesame oil, 3 teaspoons Shaoxing wine, 1 teaspoon each MSG and white pepper, 300 g (about 1 1/3 cups) vegetable oil.
Instructions
1. Mix the fish pieces evenly with salt, then coat them with beaten egg and dry cornstarch.
2. Heat vegetable oil in a wok to 350°F (medium-high heat), add the fish pieces and deep-fry until golden brown and cooked through, then remove and arrange on a plate in a mound-like shape.
3. Add the corn to the pan, season with salt and MSG, then add Shaoxing wine and stock, sprinkle with white pepper, thicken with a cornstarch slurry, stir in the egg white until well combined, mix in cooked oil and sesame oil, then pour over the fish pieces to serve.