Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables
Seasonings
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Wash and chop the broccoli into bite-sized florets. Peel and slice the carrots into thin rounds. Remove the seeds from the bell pepper and cut it into strips. Chop the green onions, keeping the white and green parts separate.
- 2
Prepare the Fish
Rinse the butterfish fillets under cold water and pat them dry with paper towels. Mince the garlic and grate the ginger.
Cooking
- 3
Sauté the Vegetables
In a large skillet or wok, heat the sesame oil over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant. Add the broccoli, carrots, and bell pepper. Season with salt and black pepper. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp. Remove from skillet and set aside.
- 4
- 5
Combine and Serve
Add the sautéed vegetables back into the skillet with the butterfish. Gently toss to combine everything together. Garnish with the green parts of the green onions before serving.
