Crispy Chinese five-spice fish in plum sauce

Recipes / Fish

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.

Recipe «Crispy Chinese five-spice fish in plum sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup rice flour, 1 1/2 tsp Chinese five-spice, Vegetable oil, for shallow-frying, 600g firm white fish fillets, cut into 6cm pieces, 3 tsp sesame oil , 1 large red capsicum, cut into 3cm pieces, 2 bunches broccolini, cut into 4cm lengths, 3 green onions, cut into 4cm lengths, plus extra sliced onion to serve , 1/2 cup plum sauce, 1 tbsp soy sauce, 1 tbsp lemon juice, Steamed jasmine rice, to serve.

Ingredients:

  • 1/2 cup rice flour 
  • 1 1/2 tsp Chinese five-spice 
  • Vegetable oil, for shallow-frying 
  • 600g firm white fish fillets, cut into 6cm pieces 
  • 3 tsp sesame oil 
  • 1 large red capsicum, cut into 3cm pieces 
  • 2 bunches broccolini, cut into 4cm lengths 
  • 3 green onions, cut into 4cm lengths, plus extra sliced onion to serve 
  • 1/2 cup plum sauce 
  • 1 tbsp soy sauce 
  • 1 tbsp lemon juice 
  • Steamed jasmine rice, to serve 

Instructions

  1. Combine flour and five-spice powder in a large snap-lock bag.
  2. 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.
  3. 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.
  4. Divide rice among serving bowls. Top with the fish mixture and sprinkle with extra onion. Serve.