User Rating: / 1
PoorBest 

Written by Sam Choy
Posted in Sam Choy - Featured Recipes For 2001 - June 9, 2001

1 whole Akule (Mackerel)
Salt and Pepper to taste
shoyu Butter Sauce:
1c Butter
1/2 c shoyu
1/2 c Green Onions, chopped
Split, clean and butterfly your fish first. Season both sides with salt and pepper. Dust with flour. Lay skin side down on a well oiled frying pan and fry both sides. Prepare shoyu butter sauce by heating together butter, shoyu and green onions in a separate sauce pot, stirring well. Pour sauce over akule on a serving dish and serve.

< Prev