Butterfly Fish in Broth
A classic Sichuan dish, fish fillets sliced thin as butterfly wings, instantly cooked in rolling milky broth, tender and delicious, elegantly shaped like floating butterflies.
Ingredients
12 items- Grass carp 1 (about 750g)
- Egg white 1
- Cornstarch 1 tbsp
- Broth 800 ml
- Pea shoots 50 g
- Goji berries 1 tbsp
- Ginger 3 slices
- Scallion 2 sections
- Salt 1 tsp
- Shaoxing wine 1 tbsp
- White pepper 1/4 tsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Clean the grass carp, remove fillets and skin, slice into butterfly-shaped pieces (two slices attached). Place in a bowl.
Marinate fish slices with salt (1/2 tsp), Shaoxing wine (1 tbsp), white pepper (1/4 tsp), egg white (1), and cornstarch (1 tbsp). Mix well and marinate for 10 minutes.
Add broth (800 ml), ginger slices, and scallion sections to a pot. Bring to a boil over high heat, then simmer for 5 minutes over low heat. Remove ginger and scallion. Season with salt (1/2 tsp) and white pepper (1/4 tsp).
Wash the pea shoots and soak goji berries in warm water until soft. Set aside.
Return the broth to a rolling boil. Gently place fish slices one by one into the boiling broth, stir gently with chopsticks. Cook for about 30 seconds until fish turns white and curls.
Add pea shoots and cook for about 10 seconds until wilted. Turn off the heat.
Ladle the fish slices and broth into a large bowl. Sprinkle goji berries and drizzle a few drops of sesame oil.
Optionally serve with vinegar or light soy sauce for dipping.
Tips
The fish slices must be thin and even, with two slices connected. Ensure the marinade is well absorbed for a tender texture. The broth should be clear and light, not too heavy. Do not overcook the fish to maintain tenderness.
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