Pan-Fried Branzino Fillet with Butter and Pickled Mustard Green Sauce

Name: Pan-Fried Branzino Fillet with Butter and Pickled Mustard Green Sauce (黄油酸菜煎鱼)
Cuisine: Chinese
Ingredients: 4 branzino or sole fillets (about 8 ounces / 225 g); 4 branzino or sole fillets (about 8 ounces / 225 g); Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup (30 g) all-purpose flour; ¼ cup (30 g) chopped pickled sour mustard greens (suān cài); ½ teaspoon sugar; ½ teaspoon ground white pepper; ¼ cup (60 ml) neutral oil; 2 tablespoons unsalted butter; 1 tablespoon brine from pickled sour mustard greens (suān cài); 1 tablespoon brine from pickled sour mustard greens (suān cài); ¼ cup (60 ml) sake; Roasted potatoes or crusty bread, for serving; Roasted potatoes or crusty bread, for serving

黄油酸菜煎鱼

Preparation info

Serves
2

Difficulty
Easy

Appears in

House of Nanking

By Kathy Fang and Peter Fang

Published 2025

About

KATHY: You know what always gets people? When I tell them Italian is my favorite cuisine to cook at home. But in San Francisco, North Beach (home of the city’s old-school Italian American community) and Chinatown sit right next to each other like old friends. Italian food was always my childhood favorite, and it turned out to be the perfect “gateway” to Western food for my parents, too.

The more you look at these cuisines, the more beautiful parallels you see: noodl

Ingredients

Asia
China
San Francisco
Fish course
Pescatarian

Ingredients

Method