I bought a bag of flounder. I originally planned to use the Cantonese dish to steam, but I didn’t want to go out and buy it at home. Then I used the method of frying and added the existing materials in my home. It was unexpectedly good. Because I didn't think about building recipes when I was doing it, it was the first time I did it. I didn't take a step chart, simple quick-handle, remove the curing time, and the boiling time was no more than twenty minutes. Many marine fish can also be done this way ;)
Wash the flounder, place it on a deep dish, evenly apply Shanghai salt, freshly ground black pepper and lemon juice, and marinate for about half an hour.
Pour cornstarch into another dish, evenly wrap the flounder and gently pat the excess powder. Leave the marinated lemon juice.
Hot non-stick pan, add butter (don't be unwilling, a little more yellow fried enough to be fragrant) Wait until the butter melts and foams, and fry the halibut until it is golden on both sides. In the last few minutes, pour a little white wine and sauté.
Bring the flounder, cut the onion, and prepare the sauce. I planted a lot of vanilla on the balcony. Dill is the most suitable for fish. If not, coriander can also.
Pour the remaining juice from the previous marinade into the milk pan, add onion, whipped cream, white wine and boil over low heat, then add black pepper, try it, not salty and salty, add some sugar if salty. Finally add dill. The amount of sauce is adjusted according to the amount of fish.
The boiled sauce is drenched on the fish. Voila, Bon appétit!