Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

seafood balls and fish paste (usually made of carp) from Chinese grocery shops. I also like to add fresh shrimp to the noodles - just remember, after peeling them, to freeze the heads and shells ...