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Meal Type

Cuisine

Shoyu Butterfish

Demonstrated by: Chang Bong Choi of Enchanted Lakes Kim Chee.
Korean Centennial on November 1, 2003.

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Ingredients:

Shoyu Butterfish

  • 4 butterfish steaks (1/2 lb each)
  • 1/2 cup flour
  • 1/4 cup salad oil
  • 1/4 cup sliced watercress
  • 1/4 cup thinly sliced round onion
  • 1/4 cup thinly sliced celery
  • 1/4 cup sliced red bell pepper
  • 1/4 cup slivered zucchini
  • 1/4 cup slivered carrots
  • 1 teaspoon sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 2 teaspoons grated garlic
  • Dash of pepper

Directions:

  1. Dredge butterfish in flour.
  2. In a skillet, heat the 1/4 cup salad oil; fry fish until lightly browned on both sides; drain.
  3. Drain oil from skillet.
  4. Add remaining ingredients and stir-fry to desired doneness.
  5. Serve over butterfish.

Makes 4 servings.

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