- 1 butterfish
- 20g green onions
- 20g sliced ginger
- 20g soy sauce
- 20g cooking wine
- rice vinegar
- 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.
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.
Slice green onion and ginger into strips. Wash the coriander and cut into strips. Set aside.
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.
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.
Use another bowl, mix cornstarch and water. Pour into the pot. Cook until soup reduced.
Topped with coriander slices and serve.