Braised Butterfish with Spicy Garlic Sauce
A quick and flavorful Chinese home-style dish featuring tender butterfish braised in a savory-sweet chili sauce. The fish is pan-fried first to golden perfection, then simmered in a fragrant sauce until fully cooked and glazed.
Story
This classic comfort dish comes together in under 30 minutes. The key is getting a nice golden sear on the fish before adding the sauce, which creates beautiful depth of flavor. Serve with steamed rice and a simple vegetable side.
Ingredients
butterfish (pomfret), whole
1 fish, about 400g
garlic chili sauce (like Lee Kum Kee or similar)
3 tablespoons
vegetable oil
3 tablespoons
fresh ginger
2 inches, sliced into thin strips
light soy sauce
1 tablespoon
sugar
1 teaspoon
water or fish stock
½ cup
green onions
2 stalks, chopped (for garnish)
Instructions
1
Prep the fish
Rinse the butterfish under cold water and pat completely dry with paper towels. Make 2-3 shallow diagonal cuts on each side of the fish to help it cook evenly and absorb the sauce.
2
Sear the fish
Heat oil in a wide pan over medium-high heat until shimmering. Add ginger strips and cook for 30 seconds until fragrant. Carefully place the fish in the pan and sear for 3-4 minutes until the underside turns golden brown. Flip carefully and cook another 2 minutes.
3
Braise in sauce
Add the garlic chili sauce, soy sauce, and sugar to the pan. Pour in the water or stock, then reduce heat to medium-low. Let the fish simmer gently for 8-10 minutes, spooning the sauce over the fish occasionally. The sauce will thicken and coat the fish.
4
Serve
Transfer the fish to a serving plate. Spoon the thickened sauce from the pan over the top. Garnish with chopped green onions and serve immediately with steamed rice.
