How to make korean scorched rice

      9
This Lemon Butter Sauce for fish is outrageous – 3 minutes, 2 ingredients, totally restaurant worthy.

Bạn đang xem: How to make korean scorched rice

The secret is browned butter – called Beurre noisette in French. Learn how to lớn pronounce it so you can loftily tell your family và friends “we’re having French tonight!” (But don’t tell them how simple it is?)

*

Restaurant-style Lemon Butter Sauce for Fish!

Great quality fish is not cheap. But worthy of investment because:

it’s good for you;

a beautiful piece of fish requires very little done to lớn it lớn make a meal that you’d pay serious $ for at a fancy seafood restaurant; and

they’re quick to lớn cook.

And so I present to you, your new favourite posh-yet-easy-and-super-quick way with fish: Pan fried until golden then drizzled with a 3 minute Lemon Butter Sauce that you’re going to lớn go nuts over.

Xem thêm: Spring Rolls With Two Dipping Sauces, Vietnamese Spring Rolls With Dipping Sauce

*

The Lemon Butter Sauce

The Lemon Butter Sauce is just made with butter and lemon. But it’s not “just” butter & lemon.

It’s brown butter & lemon.

If you’re new to lớn brown butter, this is going to lớn change your world – it’s addictive. Brown butter is everything you love about melted butter, boosted with an incredible nutty, toasty aroma.

The French hotline it Beurre noisette. The literal translation is “hazelnut butter”, và even though hazelnuts don’t come into the equation at all, we get it.