Spiced flathead with wok-tossed vegetables

Spiced flathead with wok-tossed vegetables

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
400g skinless flathead fillets
1 teaspoon chilli flakes
1 teaspoon chinese five-spice powder
oil, for cooking
200g broccolini, trimmed and cut into 3 cm pieces
175g asparagus, woody ends trimmed and cut into 3 cm pieces
1 red capsicum, thinly sliced
1 tablespoon chinese rice wine
2 tablespoons soy sauce

Method

  1. Cut the fish into 10 cm strips. Mix together the chilli and five-spice powder and sprinkle half of the mixture over the fish fillets. Reserve the rest.
  2. Heat a wok over high heat. Add a splash of oil and cook the fish in batches for 2–3 minutes on each side, or until cooked through. Transfer to a warm plate and cover to keep warm.
  3. Return the wok to the heat. Add more oil if necessary and add the vegetables. Cook for 2–3 minutes, stirring often. Add the rice wine and the remaining spice mixture. Cover with a lid and steam for 2 minutes. Add the soy sauce. Divide the vegetables between four plates and top with the fish fillets.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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