Fish Sautied in Butter

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
fish (ex: grunt, horse mackerel, Bdryx splendens, cutlass fish)	70g	280g	salt A dash of pepper flour butter	0.3g - 6g 1.5g	1.2g (1/4 teaspoon) - 24g (3 tablespoons) 6g
shiitake mushrooms (raw) onion	7g 30g	28g 120g	oil curry powder flour white wine milk salt Pepper lemon juice	2g 0.5g 1.5g 15g 7.5g 0.1g 2.5g	8g (2 teaspoons) 2g (1 teaspoon) 6g (2 teaspoons) 60g (4 tablespoons) 30g (2 tablespoons) 0.4g (a dash) 10g (2 teaspoons)
tomato chive	10g 3g	40g (4 slices) 12g

1	Remove bones from the fish, cut into individual servings and sprinkle with salt and pepper. (If you don't like the smell of fish, soak the fish in milk for a while before sprinkling with salt and pepper.)
2	Mince the mushrooms and onion.
3	Heat the oil in a pan and fry the onion without browning until tender. Add the mushrooms and cook some more.
4	Add the curry powder and flour to 3 and cook over low heat. Pour in the wine, stir, and boil down briefly. Add milk, salt and pepper, and then lemon juice.
5	Remove excess moisture from the surface of the fish and coat with flour. Melt the butter in a Teflon frying pan and sauti the fish until thoroughly cooked and crispy. Briefly fry the sliced tomato on the side in the same pan.
6	Serve the fish on a dish, pour sauce over it and top with the tomato and chive.

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