Chinese Braised Butterfish

January 30, 2014

264

This is a typical braised fish course in north Chinese inland, with very meaty appearance, and strong flavors and aroma. So it is suitable for a feast treat and really a “man food”! What makes the dish more “masculine” is that it pairs excellently with wines.

2 butterfish (about 18 oz.; edible part about 14 oz.)
1 lemon
To taste ground black pepper
2 tsp. cornstarch
12 cloves garlic
1/4 oz. scallion (2 pieces of 1” length)
1/8 oz. ginger (2 slices)
1 star anise
4 green chili peppers
1 T. dark soy sauce
1 T. vinegar
1/2 tsp. sugar
3 T. vegetable oil (actual consumption about 2 T.)

Prick both sides of the butterfish several times with a kitchen knife. Squeeze the juice of the lemon. Pickle the fish with the lemon juice and ground pepper, and put in the fridge for 1 hour. Take out the...
See the full directions on my site

Nutritions

Calories
214

Sodium
608mg
25% DV

Fat
12g
18% DV

Protein
6g
13% DV

Carbs
23g
7% DV

Fiber
5g
20% DV