Spiced flathead with wok-tossed vegetables

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Recipe «Spiced flathead with wok-tossed vegetables» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 120g skinless flathead fillets, deboned, halved, 1 tsp dried chilli flakes, 1 tsp five spice powder, 1 tbsp rice bran or sunfl ower oil, 1 head broccoli, cut into small florets , 1 bunch asparagus, woody ends trimmed, roughly chopped, 1 red capsicum, finely chopped, 2 tbsp soy sauce , 1 tbsp Chinese rice wine or dry sherry.

Ingredients:

• 4 x 120g skinless flathead fillets, deboned, halved 
• 1 tsp dried chilli flakes 
• 1 tsp five spice powder 
• 1 tbsp rice bran or sunfl ower oil 
• 1 head broccoli, cut into small florets 
• 1 bunch asparagus, woody ends trimmed, roughly chopped 
• 1 red capsicum, finely chopped 
• 2 tbsp soy sauce 
• 1 tbsp Chinese rice wine or dry sherry 

Instructions

1. Toss fish in a bowl with 1/2 teaspoon each of the chilli flakes and five spice. Season.
2. Heat oil in a wok over medium heat. In 2 batches, cook fish for 2 minutes on each side or until cooked through. Transfer to a plate. Cover tightly with foil to keep warm.
3. Increase the heat to high, then stir-fry vegetables for 1 minute. Add the soy, rice wine and remaining chilli flakes and five spice. Stir-fry for a further 2-3 minutes until vegetables are just tender. Divide among 4 plates and top with fish fillets.