Crisp up your fish with Chinese five-spice and then serve it with sweet plum sauce. You wont believe its ready in just over half an hour.
- Combine flour and five-spice powder in a large snap-lock bag.
- Pour enough vegetable oil into a large, heavy-based saucepan to reach 2cm up side of pan. Heat over medium-high heat. Add fish to flour in bag. Seal. Shake gently to coat. Remove 1/3 of the fish from flour mixture, shaking off excess, and place in oil. Shallowfry, turning, for 4 minutes or until golden and cooked through. Drain on paper towel. Repeat with remaining fish, in 2 batches.
- Heat sesame oil in a wok over medium-high heat. Add capsicum. Stir-fry for 2 minutes. Add broccolini and onion. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Add plum sauce, soy sauce and lemon juice. Bring to the boil. Add fish. Stir-fry, tossing gently, for 1 to 2 minutes or until heated through.
- Divide rice among serving bowls. Top with the fish mixture and sprinkle with extra onion. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set