I usually eat fried fish with chilli padi soy sauce. Today, I try another style, that is, drizzling the fish with lemon butter sauce. The sweetness of the fish coupled with the tangy buttery sauce brings the dish to another level. I have used the grouper. However, other fishes that can be cooked this way include the salmon, snapper or any other white fish that you can get your hands on. This recipe is the simplest one for lemon butter sauce. However, I have seen recipes which use heavy cream and wine to make the sauce.
Ingredients:
- 350 g Grouper fillet
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp rice flour
- 1 tbsp a-purpose flour
- cooking oil for frying
- 1/2 cup lemon juice
- 2 tsp minced shallots
- 1 tsp salt
- 2 tbsp butter
- 1 tsp chopped coriander or parsley
Instructions:
- Marinate fish fillet with salt and pepper for half an hour.
- Mix rice flour and all-purpose flour.
- Heat up cooking oil in wok or pan.
- Coat fish fillet with flour mixture.
- When cooking oil is hot, pan fry the fillet till golden brown.
- Transfer fried fillet to a serving plate.
- Or, some may prefer to just pan fry the fillet without any coating.
- Preparing the lemon sauce:
- Heat up wok or pan.
- Pour in lemon juice.
- Add minced shallots and salt.
- Cook till lemon juice is reduced to half the original amount.
- Add butter and let it melt.
- Add in chopped coriander or parsley.
- Pour lemon butter sauce over the fish fillet.
- Serve.
