Khmer CuisineChinese CuisineJapanese Cuisine
Butterfish with Ginger Sauce
Ingredients :
  • 1/4 lb Julienned vegetable (i.e. cucumber, onions, carrot or Celery)
  • Vegetable oil
  • Salt and pepper
  • 1 lb Butter fish
  • Flour
  • 1/4 cup Butter
  • 3/4 cup White wine, approximately
  • Fish Stock
  • 3/4 cup Heavy cream, about
  • 3 1/2 tbs Peeled, sliced ginger, set aside in a bowl of water
Fish Stock :
  • 3 1/2 tbs Butter
  • 2 lb White fish bones
  • 2 med Onions, thinly sliced
  • 17 oz White wine, approximately
  • 34 oz Water, approximately
  • 1 x Bay leaf
  • White pepper
  • pn Thyme
Preparation :
  1. Saute the vegetables in a small amount of oil. Season with salt and pepper. Set  aside.
  2. Cut the butter fish into 4 pieces, one for each person. Season fish with salt and pepper; dip into a little flour and shake lightly. Put the butter in a baking pan, add the fish, and bake in a 350F oven for about 10 minutes. Set aside and keep warm.
  3. Combine wine and fish stock in a saucepan. Place over medium-high heat and reduce until only a small amount of liquid remains in the bottom of the pan, turn off the heat. Add heavy cream. Cook over low heat for 3 to 5 minutes. Add vegetables. Drain ginger and add to sauce. Adjust seasoning with salt and pepper. Pour sauce over fish before serving.
Home | About Royal Chef | Terms of Use | Privacy Policy | How to Purchase | Payment | Contact Us
Copyright Royal Chef 2010-2017 / All Rights Reserved