Butterfish Filet W/ Garlic Soy Chinese Broccoli – a delicious recipe with filet japanese butterfish, garlic, soy sauce, lan washed, flour, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Salt and pepper your filets, then lightly dust in flour.
2
2. 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.
3
3. When filets are cooked, set aside.
4
4. 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.
5
5. After 3 minutes, broccoli should be wilted, bright green and cooked. Remove from heat and serve with fish.
6
6. Sprinkle lemon juice over fish.
1082
kcal
Calories
122
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 filet japanese butterfish, 4 cloves garlic crushed, 3 teaspoons soy sauce, 1 bunch gai lan washed, and more.
Yes, Butterfish Filet W/ Garlic Soy Chinese Broccoli falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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