Ingredients
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1 butterfish
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20g green onions
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20g sliced ginger
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coriander
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seasoning
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20g soy sauce
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20g cooking wine
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rice vinegar
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sugar
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cornstarch
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salt
Directions
Tips:
- Butterfish’s skin thin. When you fry, it is easy to break the skin. However, if you wipe with salt before frying, you can prevent breaking fish skin.
- Coating with dry cornstarch can also prevent breaking the skin, but also make the skin more crispy.
Steps
|
1
Done
|
Remove the gills and fish viscera of the butterfish. Wash and drain, Use a knife to 3 cuts on both sides. Wipe with cooking wine and salt, marinate for 5 minutes. |
|
2
Done
|
Slice green onion and ginger into strips. Wash the coriander and cut into strips. Set aside. |
|
3
Done
|
Add oil and preheat the pot. Coat both sides of butterfish with cornstarch. Fry until both sides become golden brown. Remove butterfish from the pot and drain. |
|
4
Done
|
Use the remaining oil to stir-fry green onions and ginger strips until fragrant. Pour into soy sauce, cook until thickens. Add a little water, and season with rice vinegar, cooking wine, white sugar and salt. |
|
5
Done
|
Use another bowl, mix cornstarch and water. Pour into the pot. Cook until soup reduced. |
|
6
Done
|
Topped with coriander slices and serve. |
