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Spiced flathead with wok-tossed vegetables
Spiced flathead with wok-tossed vegetables
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Ingredients:
  • 4 x 120g skinless flathead fillets, deboned, halved
  • 1 tsp dried chilli flakes
  • 1 tsp five spice powder
  • 18.40 gm rice bran oil or sunfl ower oil
  • 1 head broccoli, cut into small florets
  • 1 bunch asparagus, woody ends trimmed, roughly chopped
  • 1 red capsicum, finely chopped
  • 42.00 gm soy sauce
  • 20.00 ml Chinese rice wine (shaohsing) (see note) or dry sherry
Instructions:
  • Combine the fish with 1/2 teaspoon each of chili flakes and five spice in a bowl. Season to taste.
  • Heat oil in a wok over medium heat. Cook the fish in 2 batches for 2 minutes on each side until fully cooked. Transfer to a plate and cover tightly with foil to keep warm.
  • Turn up the heat to high and stir-fry the vegetables for 1 minute. Next, add the soy sauce, rice wine, remaining chili flakes, and five spice. Stir-fry for an additional 2-3 minutes until the vegetables are just tender. Serve on 4 plates and top with the fish fillets.

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