Fish Fillet in Lemon Butter Sauce

 

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.

Soy Sauce Fish

Soy Sauce Fish is a simple but very delicious dish. I usually use golden snapper (jenahak) or grunt (ikan gerut) for this dish. However, I would say that golden snapper provides a sweeter dish than the grunt.  But the golden snapper is more expensive than the grunt. This dish is best eaten with white rice.

Ingredients:

• 1/2 of a jenahak (fillet), about 500 g
• 3 inches ginger
• 1 tsp salt
• 1 tsp pepper

• Batter
• 3 tbsp rice flour
• 1 1/2 tbsp wheat flour
• 1/2 tsp salt
• 1/2 tsp pepper
• Water, enough to form a thick batter

• Cooking oil
• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 50 ml water

Instructions:

• Cut the jenahak into cubes. Marinate them with salt and pepper for at least half an hour.

• Mix the rice flour, wheat flour, salt, pepper and water to form a thick batter.

• Heat the cooking oil in a wok.

• Dip the jenahak cubes into the batter and drop them into the wok or pan when the oil is hot.

• Fry them until they are brown. Ladle them up and set aside.

• Julienne the ginger and add them to the wok. Fry them till they are crispy. Ladle them up and set them aside. 

• Add light and dark soy sauces to the remaining oil (used to fry the ginger) in the wok.

• Add water to the wok. Let the sauce boil.

• Add the fried fish to the wok and stir them till they are coated with the sauce.

• Scoop them up onto a serving dish.

• Sprinkle the crispy ginger on the fish.

• Serve the fish with white rice.