hong kong diner style: fried fish in a sweet creamed corn sauce over rice

creamed corn in chinese food? probably sounds gross to most, but it's actually a very popular and common diner dish in hong kong--a perfect amalgamation of east and west. (many "western" hong kong cafes or diners serve their version of "spaghetti bolognese", "russian borscht", and "casseroles", alongside dishes like this one.)

this is a quick cook dinner. simply batter the salt and pepper-seasoned fish (i used some sole purchased from deluxe market in chinatown) with egg (makes it stickier), then some tapioca flour (makes for a lighter and crisper batter), and fry on each side until it is crisp and cooked through. let the fish drain on some paper towels, then make your sauce--simply some fried ginger, garlic, and scallions, along with creamed corn and another can of kernels for more of that corn-bite, and some red pepper flakes. break up the fish into chunks, and stir back in. add a bit of cornstarch mixed with water should the sauce need thickening, and voila! a hearty, inexpensive, and quick weeknight dinner. serves 4.

ingredients
1 lb sole filets (or other fish, whatever you prefer)
1 inch knob ginger, peeled and minced
2-3 cloves garlic, peeled and minced
1 bunch green onions, minced
1 egg
1/2 cup tapioca flour
salt and white peppper
pinch chili flakes
1 can creamed corn
1 can corn kernels

steps
1. season the fish filets with salt and pepper. dredge each in a shallow bowl with a whisked egg, then in another bowl with the tapioca flour. set aside on a dish.
2. fry the filets in hot oil in a saucepan. use tongs to flip the fish and allow it to brown on both sides. break apart the fish to check if it is cooked inside. do not overcook. drain filets on paper towels.
3. fry the ginger, garlic, and scallion in a saucepan. when ginger and garlic are browned and scallions are sweating and translucent, add the creamed corn, corn kernels (drained), and chili flakes. bring to a boil, then back down to a simmer. stir in fish filets, breaking them up into large chunks. serve over rice.

cost calculation
1 lb sole filets, $3.99
1 inch knob ginger, $0.05
2-3 cloves garlic, $0.05
1 bunch green onions, $0.30
1 egg, $0.10
1/2 cup tapioca flour, $0.10
1 can creamed corn, $1.25
1 can corn kernels, $1.25
total: 7.09 divided by 4 = $1.78