Honey Pepper Butterfly Fish Fillets
Tender fish fillets cut into butterfly shapes, fried until crispy, then coated in a sweet and spicy honey-pepper sauce—a delightful fusion of flavors.
Ingredients
13 items- Grass carp fillet 300 g
- Egg white 1
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper powder a pinch
- Cornstarch 2 tbsp
- Cooking oil as needed
- Honey 2 tbsp
- Black pepper, crushed 1 tsp
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Water 2 tbsp
- Green onion, chopped some
Nutrition
Steps （8 steps）
Skin the grass carp fillet, then slice diagonally into 0.5 cm thick butterfly slices (first cut not through, second cut through). Pat dry with paper towels.
Place fish slices in a bowl, add egg white, cooking wine, salt and white pepper. Mix well and marinate for 15 minutes.
Spread cornstarch on a plate. Coat each fish slice evenly with a thin layer of starch, shaking off excess.
Heat a pan with some oil over medium heat until 60% hot. Fry fish slices on both sides until golden (about 2 min per side). Drain on paper towels.
In a small bowl, combine honey, crushed black pepper, light soy sauce, oyster sauce, and water. Stir until honey dissolves completely.
Leave a little oil in the pan, pour in the sauce. Cook over low heat until bubbling and thickened (about 30 sec), until it coats the back of a spoon.
Add the fried fish slices, turn to high heat and quickly stir-fry for about 20 seconds to coat evenly. Sprinkle with chopped green onions.
Transfer to a plate and serve immediately. Optionally sprinkle more crushed black pepper for aroma.
Tips
Key tips: 1. Cut fish slices to uniform thickness for even cooking. 2. Fry over medium heat to avoid burning; cook until golden crisp. 3. Quickly toss the fish in the thickened sauce to preserve crispiness.
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