Ingredients
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4 x 120g skinless flathead fillets, deboned, halved
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1 teaspoon dried chilli flakes
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1 teaspoon five spice powder
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1 tablespoon rice bran oil or sunfl ower oil
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1 head broccoli, cut into small florets
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1 bunch asparagus, woody ends trimmed, roughly chopped
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1 red capsicum, finely chopped
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2 tablespoons soy sauce
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1 tablespoon Chinese rice wine (shaohsing) (see note) or dry sherry
Method
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1Toss fish in a bowl with 1/2 teaspoon each of the chilli flakes and five spice. Season.
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2Heat 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.
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3Increase 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.
Source: taste.com.au
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