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Five Spice Fish

4 White fish fillets, such as cod, haddock or hoki, (about 175g/6oz each)
1 ts (5ml) Chinese five-spice powder
4 ts (20ml) cornflour
1 tb (15ml) sesame or sunflower oil
3 Spring onions, shredded
1 ts (5ml) finely chopped root ginger
150 g (5oz) button mushrooms, sliced
115 g (4oz) baby corn cobs, sliced
2 tb (30ml) soy sauce
3 tb (45ml) dry sherry or apple juice
1 ts (5ml) sugar
Salt & black pepper


* Chinese mixtures of spicy, sweet and sour flavours are particularly successful with fish, and dinner is ready in minutes * Toss the fish in the five-spice powder and cornflour to coat.

Heat the oil in a frying pan or wok and stir-fry the onions, ginger, mushrooms and corn cobs for about 1 min. Add the fish and cook for 2-3 mins, turning once.

Mix together the soy sauce, sherry and sugar then pour over the fish. Simmer for 2 mins, adjust the seasoning, then serve with noodles and stir-fried vegetables.


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