Butterfish (panko Or Chinese Style) Recipe
Indulge in our exquisite Butterfish, available in your choice of crispy panko or delicate Chinese style. Each tender fillet is expertly cooked to perfection, delivering a melt-in-your-mouth experience that highlights the fish's rich, buttery flavor. Complemented by a medley of fresh herbs and a zesty sauce, this dish promises a delightful balance of textures and tastes that will leave you craving more.
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Ingredients
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Fish
Panko Coating
Chinese Style
Method
Preparation
- 1
Prep the Fish
Rinse the butterfish fillets under cold water and pat dry. Season both sides with salt and black pepper.
- 2
Prepare the Coating
Set up a breading station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with garlic powder and paprika in a third.
Cooking
- 3
Panko Fried Butterfish
Dredge each fillet in flour, dip in beaten eggs, then coat with panko breadcrumbs. Heat oil in a frying pan over medium heat. Fry fillets for about 3-4 minutes on each side or until golden brown and cooked through.
- 4
Chinese Style Butterfish
Toss the seasoned butterfish lightly in cornstarch. Heat a small amount of oil in a wok or frying pan. Add the fish and fry until golden. Drizzle with soy sauce and sesame oil, then add minced ginger and sliced green onions. Stir-fry for an additional 2 minutes.
