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Corvina with Creamed Corn, Garlic and Ginger

Provided by Mel & Sheryl London

Once, on a trip to Hong Kong, we ate a similar version of this Chinese dish at Peach Garden Seafood Restaurant on Lamma Island. We were delighted by its simplicity and intensity of flavor.

Corvina with Creamed Corn, Garlic and Ginger


  • 1 ¼ lb Corvina fillets, pin bones removed, cut into 1 ½ inch pieces (Substitutes: Striped Bass or Grouper)
  • 4 tablespoons light soy sauce
  • 2 teaspoons Oriental sesame oil
  • 2 tablespoons Chinese rice wine or sake
  • 2 thin scallions, sliced ½ inch diagonally, green parts reserved
  • 1 tablespoon minced garlic (about 1 large clove)
  • 2 tablespoons finely minced peeled ginger (about 2 inch piece)
  • ½ teaspoons Chinese chile paste or hot pepper flakes
  • 3 tablespoons vegetable oil
  • 15 ounce can creamed corn
  • 1 cup whole corn kernel, fresh or frozen
  • Cilantro leaves for garnish


In a bowl, combine the fish with soy sauce, sesame oil, Chinese rice wine, the white parts of scallion, garlic, ginger and chile paste. Marinate for half hour. When ready to cook, heat the oil in a 12 inch skillet over medium-high heat until the surface ripples. Lift the fish, garlic and ginger from the marinade with a slotted spoon, reserving the marinade. Add the fish and garlic/ginger mixture to the hot oil in the skillet and cook, undisturbed, for 1 to 2 minutes. Turn the mixture over and cook 1 minute more. Then remove all to a large plate.

In the same skillet, lower the heat and add the creamed corn, corn kernels and whatever marinade is reserved. Stir and cook for 2 minutes until hot. Return the fish to the skillet with corn sauce and cook, stirring gently, to keep the fish intact, until hot – about another 2 minutes. Taste the sauce for salt and pepper and add if needed.

Serve spooned over rice and garnish with the reserved scallion tops and cilantro.

Serves 4


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.