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1. Slice radish into flat pieces, put them in a pot first and parboil them lightly. 2. Make the seasoning sauce (4 Tbsp soy sauce, 2 Tbsp red pepper powder, 1 Tbsp minced garlic, 1 Tbsp oligosaccharide syrup, a little rice wine, sesame oil, whole sesame seeds) (on a low-salt diet, you may use less soy sauce). 3. Remove the head, innards and fins of the butterfish and score the body. 4. Line the pot with the radish from step 1, lay the butterfish on top, spread the sauce from step 2 evenly over it, add 1 cup (200 cc) of anchovy broth and bring to a boil. 5. When the liquid has almost cooked down, top with sliced onion and green chili, simmer briefly once more and serve on a plate. |
