I was craving butter fish the other day...so off I went to Super H Mart (a local Korean supermarket in NoVA) and got myself two palmburo. Problem is, I was so excited that I didn't even realize the fish wasn't "cleaned" (i.e. guts, bones, fins still intact). Luckily, with my friend's help, I was able to get the guts out and I will spare you the glory details. After rubbing some sea salt inside the belly and on the outer skin, I pan fried the fish with some olive oil...and voila, a delicious meal was served (yes, with the head - Hong Kong style).
For future reference, here are some "easy" instructions - although I would recommend asking the store to clean them for you:
http://www.thefarm.org/charities/i4at/lib2/clnfish.htm
Is Palmburo and butter fish the same? My mother bought some today and asked me to look up on the internet for information on the fish and I am not finding anything!
ReplyDeleteThey are kissing cousins but a lot easier to fry or grill without breaking them into pieces. Their origin is near the Taiwanese island and South China Sea in general. Dr. Tha
DeleteI think it's called the Sheepshead fish here. Not sure though. I just got a few from H Mart and am going to try and cook it for the first time.
ReplyDeleteI bought this fish marked "Palmburo" at H Mart, the fish cleaner labeled it "Golden Pompano". I asked about this discrepancy and he said they are the same thing.
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