Butterfish Filet with Garlic Soy Chinese Broccoli

Butterfish Filet w: Garlic Soy Chinese Broccoli

  • 6 japanese butterfish filets
  • 4 cloves of garlic, crushed
  • 3 tsp soy sauce
  • 1 bunch chinese broccoli, washed
  • flour
  • olive oil
  • salt and pepper to taste
  • lemon juice

Method –  Salt and pepper your filets, then lightly dust in flour. Heat olive oil in a non-stick pan and fry your fish until golden brown on each side. About 2 minutes each side. Your fish will cease up due to the hot oil– don’t freak out, simply press it down lightly with a spatula until it settles. When filets are cooked, set aside. In another pan, heat oil and fry garlic until slightly fragrant. Pour in soy sauce, then add chinese broccoli (if you just washed it, it should be slightly wet… this is all the cooking liquid you need) and cover pan. After 3 minutes, broccoli should be wilted, bright green and cooked. Remove from heat and serve with fish. Sprinkle lemon juice over fish.



Recipe from: http://www.opensourcefood.com/people/worldpeas/recipes/butterfish-filet-w-garlic-soy-chinese-broccoli

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/