Hey Hive!
It's been a while but we're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I usually stick to the usual recipes I do like to try new ones once in a while and figured I'd share the new ones I've tried.
I saw a deal for the frozen fish that I cooked with previously at the supermarket so I decided to buy it again since it's been a while. We really like this frozen sutchi fillet so I wanted to see what else I could make with it.
I found this recipe by Rasa Malaysia for Garlic Butter Fish and it looked really good so I decided to try it! It seemed simple enough too, since I had most of the spices, garlic and butter.
Here are the ingredients in the recipe. The sutchi fish that I was using is a type of white fish so I figured it was perfect.
These were the ingredients I used:
- 2 pieces sutchi fish fillets
- salted butter
- chopped garlic
- paprika
- black pepper
- salt
- cayenne pepper
- cooking oil
Step 1: Since I was using frozen fillets my first step would of course be to defrost them. The safest way to defrost fish is apparently to wrap them in cling wrap and soak them in cold water, but I use room temperature water so it's quicker. Also the cling wrap doesn't really work since it's frozen solid and doesn't actually stick to the fish well when it's frozen but whatever.
Step 2: Once the fish fillets are defrosted, pat them dry and set them aside.
Step 3: Prepare the garlic butter sauce by melting some butter and chopping garlic. Since I used pre-chopped garlic I just had to mix it with some herbs and melt it in the microwave.
After about a minute we get a nice garlic buttery sauce.
Step 4: Seasoned the fish fillets with salt, cayenne pepper, black pepper and paprika. I was also supposed to coat the fish with cornstarch but I might have forgotten.
Step 5: Heat about 2 tablespoons of cooking oil in a pan or wok on medium heat. Once the oil is heated, pan fry the fish until both sides are golden brown.
I think the cornstarch would've helped to get it a little crispier since mine didn't exactly turn out crispy, but they still looked pretty good. I was trying very hard not to break the fish fillets since they're quite fragile.
Step 6: Turn off the heat and add the garlic butter sauce on top of the fish, basting it for a minute.
The recipe actually said to toss the fish with the sauce after taking it off the stove but I think heating it up in the garlic butter for a bit will enhance the flavour, just make sure not to burn the garlic.
After that you're pretty much done! I used the leftover garlic sauce to cook some fried rice to go along with the fish so we'd have some garlic butter fried rice too.
After that it was time to serve! It looked and smelled so good!
The fish didn't turn out crispy but it was nicely seasoned and the sauce was made it delicious.
The inside was also nice and soft and practically melted in your mouth. It might've been a bit too buttery but that's why the rice complemented it perfectly.
We had some salad on the side as greens since I only had bean sprouts and carrots in the fried rice. But overall it was a truly delicious meal! It felt like a nice fusion between Western and Asian cuisine with the fish fillets.
This is definitely a simple one-pan meal that is quick and easy and while it may be buttery the fish is a good source of protein without being pricey since it's frozen. So all in all, a recipe I highly recommend!
Thanks so much for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
