WHAT YOU'LL NEED
- 1 (80g) pack Knorr Cream of Corn
- 2 cups water
- 10 pcs fish fillet, cut into about 50 g each
- 5 pcs calamansi juice
- salt and pepper to taste
- 1 cup flour
- 2 pcs eggs, beaten
- 1/2 liter cooking oil
- 1 pc egg whites, slightly beaten
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
441kcal
Energy (kJ)
1844kJ
Protein (g)
34.8g
Carbohydrate incl. fibre (g)
48.0g
Carbohydrate excl. fibre (g)
46.3g
Sugar (g)
0.3g
Fibre (g)
1.7g
Fat (g)
10.7g
Saturated fat (g)
2.1g
Unsaturated fat (g)
7.1g
Monounsaturated fat (g)
3.6g
Polyunsaturated fat (g)
3.5g
Trans fat (g)
0.0g
Cholesterol (mg)
183mg
Sodium (mg)
124mg
Salt (g)
0.31g
Vitamin A (IU)
307IU
Vitamin C (mg)
0.0mg
Calcium (mg)
62mg
Iron (mg)
1.71mg
Potassium (mg)
516mg
Total
1763kcal
7376kJ
139.3g
191.8g
185.1g
1.3g
6.7g
42.8g
8.5g
28.3g
14.4g
13.9g
0.0g
732mg
498mg
1.24g
1226IU
0.0mg
250mg
6.83mg
2065mg
Let's Get Cooking
- 1 Let's begin by dissolving Knorr Cream of Corn in 2 cups water then just set this aside.
- 2 Next, season the fish fillet with calamansi juice, salt and pepper.
- 3 Prepare 2 trays, one for the flour and the 2nd for the beaten eggs. Now, gently coat the fish with flour then dip it in the beaten egg mix. Make sure you have a pre-heated pan ready, with oil, for deep frying the fish. Cook until golden brown and just drain on a plate lined with paper towels,
- 4 Get another pan ready and pour the Knorr Cream of Corn Soup mix in and bring to a boil.
- 5 Stir in the slightly beaten egg whites then reduce the heat to a simmer. Just give this leave this for 5 minutes.
- 6 Get a nice platter ready. Place the fish in and just pour the sauce over. And that's it! Serve Fish with Corn and Egg Sauce with hot rice and know for sure, it's going to be a hit on the table.