Grouper fillet in sweet corn sauce on rice
A cha chaan teng classic made lighter at home — lightly dusted grouper pan-fried, then smothered in a sweet corn and egg-ribbon sauce.
- 30 min
- Serves 2
- Pan-fry
- Easy
Why it suits you: Qi-deficient people have weak digestion, and heavy summer sweating leaves them breathless, tired and off their food. Tender grouper is easy to digest and boosts qi, sweet corn whets the appetite, and egg and peas make it a complete plate. Pan-frying with little oil keeps it far lighter than the café version.
Method
Prep 15 min · Cook 15 min- 1Pat the fish dry, season with a little salt and pepper for 10 minutes, then dust lightly with cornflour.
- 2Heat the oil in a frying pan and fry the fish over medium heat for 2–3 minutes a side until golden and cooked through. Lay it on the rice.
- 3Bring the creamed corn, milk, peas and a splash of water to the boil, season with salt and thicken with a little cornflour slurry. Off the heat, drizzle in the egg to form ribbons and pour over the fish.
Cautions
- Not suitable if you are allergic to fish; watch out for bones.
Chef's tips
- Thaw frozen fillets fully and pat dry before dusting; don't turn the fish until the first side has set.
The TCM view
Grouper is sweet and neutral, strengthening the spleen, boosting qi and tonifying deficiency. Sweet corn is sweet and neutral, regulating the middle, whetting the appetite and promoting urination. Green peas strengthen the spleen and harmonise the middle; egg nourishes yin and blood. Sweet, neutral and gentle, it strengthens the spleen and qi without clogging.
