[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Photo of Chinese five-spice fish with chilli and sesame greens by WW

Chinese five-spice fish with chilli and sesame greens

Total Time
25 min
15 min
10 min
This simple dish packs a puch with fresh chilli and toasted sesame seeds.



2 tbs

Chinese five spice

½ tsp, powder

Skinless white fish, raw

720 g, (4x180g firm fillets) skin removed

Canola oil

1 tbs

Fresh red chilli

1 whole, deseeded, thinly sliced


2 clove(s), thinly sliced

Fresh ginger

2 tsp, grated

Sugar snap peas

200 g, trimmed

Red capsicum

1 medium, thinly sliced

Bok choy

1 bunch(es), trimmed, sliced

Reduced salt soy sauce

2 tbs

Sesame seeds

2 tsp, lightly toasted


  1. Combine the cornflour and five spice on a large plate and season with salt and pepper. Dust the fish in the cornflour mixture to lightly coat and shake off any excess.
  2. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.
  3. Meanwhile, lightly spray a large wok with oil and heat over high heat. Stir-fry the chilli, garlic and ginger for 20 seconds or until fragrant. Add the sugar snap peas and capsicum and stir-fry for 2 minutes. Add the bok choy and stir-fry for a further 2 minutes or until the vegetables are tender. Add the soy sauce and toss to combine.
  4. Divide the vegetables among serving plates. Sprinkle with the sesame seeds and top with the fish.


SERVING SUGGESTION: Steamed basmati rice.