Chinese five-spice fish with chilli and sesame greens
Chinese five spice
½ tsp, powder
Skinless white fish, raw
720 g, (4x180g firm fillets) skin removed
Fresh red chilli
1 whole, deseeded, thinly sliced
2 clove(s), thinly sliced
2 tsp, grated
Sugar snap peas
200 g, trimmed
1 medium, thinly sliced
1 bunch(es), trimmed, sliced
Reduced salt soy sauce
2 tsp, lightly toasted
- 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.
- 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.
- 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.
- Divide the vegetables among serving plates. Sprinkle with the sesame seeds and top with the fish.