Can I use frozen fish fillets?
Yes, just make sure they are fully thawed and patted very dry before seasoning and searing.
LUNCH
Baked Fish Fillet with Cream Sauce and Rice (Hong Kong Style)
Indulge in a beloved Hong Kong comfort food: delicate baked fish fillets generously coated in a luscious, savory cream sauce, served alongside perfectly cooked white rice. This dish is a symphony of textures and rich flavors, ideal for a satisfying and heartwarming meal.
HOW TO MAKE IT
Let's cook.
01
Pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02
Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat. Sear the fish fillets for 2 minutes per side, until lightly golden. Remove the fish from the skillet and set aside.
03
In the same skillet, melt 1 tablespoon unsalted butter over medium heat. Add 1 tablespoon all-purpose flour and whisk constantly for 1 minute to create a roux.
04
Gradually pour in 1 cup milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, then stir in 1/4 cup heavy cream. Cook for 2-3 minutes, or until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.
05
Carefully place the seared fish fillets back into the skillet with the cream sauce. Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
06
Serve the baked fish fillets immediately, spooned over 2 cups of hot cooked white rice.
About This Recipe
Indulge in a beloved Hong Kong comfort food: delicate baked fish fillets generously coated in a luscious, savory cream sauce, served alongside perfectly cooked white rice. This dish is a symphony of textures and rich flavors, ideal for a satisfying and heartwarming meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of garlic powder or a dash of white wine to the cream sauce. Ensure your fish fillets are of similar thickness for even cooking.
Easy Substitutions
You can use chicken breast instead of fish, adjusting cooking times accordingly. For a dairy-free option, use plant-based milk and cream, and a cornstarch slurry to thicken the sauce. Any firm white fish will work well.
Storage & Reheating
Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce is too thick.
Serving Suggestions
Serve with a side of steamed green vegetables like broccoli or bok choy. A sprinkle of fresh chopped parsley or chives adds a nice touch of color and freshness. You can also add a fried egg on top of the rice for an extra protein boost. A dash of white pepper over the finished dish enhances the Hong Kong flavor profile.
Common Mistakes
Overcooking the fish can lead to a dry, tough texture; bake only until it flakes easily. Not whisking the sauce enough can result in a lumpy sauce; ensure continuous whisking, especially when adding milk. Using too much salt initially; it's better to season lightly and adjust at the end. Not patting the fish dry before searing can prevent a good crust from forming. Using a non-oven-safe skillet will require transferring the fish and sauce to a baking dish before baking.
Frequently Asked Questions
What kind of rice is best for this dish?
Steamed jasmine rice is traditionally used and pairs perfectly with the creamy sauce.
Can I make the cream sauce ahead of time?
You can prepare the cream sauce up to a day in advance and store it in the refrigerator. Reheat gently before adding the seared fish and baking.
MORE TO KNOW
The key to a successful Hong Kong style baked dish is the creamy sauce. Achieving a smooth, lump-free roux is crucial. Whisking constantly when adding the flour and then gradually incorporating the milk will ensure a silky texture. Don't rush this step, as it forms the base of your delicious sauce. The brief searing of the fish before baking helps to develop a nice crust and lock in moisture, contributing to a more flavorful final product.
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