Perfect match

The Cantonese dish of fried fish with sweet corn sauce lets the two main ingredients play off each other. The corn adds sweetness to the fish while the fish gives succulence to the corn, and the crisp fish contrasts nicely with the sauce's creamy texture and tasty kernels. The best wine to serve with this needs to sit on the fence: too much freshness, as in riesling or sauvignon blanc, will be overwhelmed by the fish and corn, but if the wine has too much depth, the lightness of the dish will be compromised.

Hans Herzog Viognier 2007, Marlborough, New Zealand

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