Pan-fried butterfish with starchy sauce

Pan-fried butterfish with starchy sauce

Categories: Cantonese Cuisine

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Introduction: Pan-fried butterfish with starchy sauce is a traditional dish in Guangdong. The cooking technique applied in it is sauce-based and used particularly for cooking large fish. The sauce is made from broth, catsup, salt, sugar, starch and soy sauce. The preparation process goes as follows: the butterfish is pan-fried until it turns golden and then the seasonings and starchy sauce are added in. The butterfish is then braised with the pot covered closed. In this dish, the pan-fry method comes along with braise, so the final product, aromatic and mellow combines the advantage of those two methods.