1. Pansa fish fillet, potatoes, lemon, green onions, butter, garlic cloves, salt, black pepper, cornstarch
2. Peel the potatoes and cut into small pieces
3. Put an appropriate amount of water in the pot, pour the potatoes, add an appropriate amount of salt, and cook for about ten minutes. Cook until the potatoes are soft, drain the water out of the pot and set aside.
4. Dry the balsa fish, marinate with salt and black pepper, coat with some cornstarch, and marinate for 5-10 minutes
5. Sliced shallots, sliced garlic cloves
6. Pour an appropriate amount of vegetable oil into the pan, pour in the potato pieces and fry until the surface of the potatoes is browned, sprinkle with salt and black pepper, then add the chopped green onion and garlic slices and fry until fragrant, and transfer to a plate
7. Heat oil in a pan, turn to low heat, add pansa fish, fry until golden brown on the surface, turn over after about 4 minutes (Try to turn the fish as little as possible to prevent the fish from breaking)
8. Fry on the other side until golden brown on the surface, about 2 minutes
9. Melt the butter, then pour the butter on the fish, 1-2 minutes later, remove the fish fillet and serve
10. With the butter left in the pot, heat it on a low heat, squeeze in the lemon juice of half a lemon, stir evenly, sprinkle with chopped green onion, stir slightly, and you can get out of the pot
11. Pour the sauce on the fish, and you are done!
Tips:This is my commonly used method of frying fish, for your reference; when frying fish, try to turn the fish as little as possible, the fish is easier to break; the best way of sauce is to pour butter and lemon juice on the chopped green onion and mix it to keep the color of the chopped green onion Emerald green
