Ingredients
- 1 butterfish
- 20g green onions
- 20g sliced ginger
- coriander
seasoning
- 20g soy sauce
- 20g cooking wine
- rice vinegar
- sugar
- cornstarch
- 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. |
