FIVE SPICE FISH
Serves :
5
Preparation Time :
Cooking Time :

Preparation Method :
- Mix the flour with the spice powder and sprinkle over the flesh of the mackerel.
- Heat a wok with oil and add the fish, arrange them to fit neatly around the sides.
- Cook until they are rown and crisp, turn them round once to ensure that they cook evenly.
- Then turn the fish over and cook the other side until brown and crisp. Transfer the cooked fish to warmed serving plates.
- Add the celery and lemon rind to the oil remaining in the wok and stir-fry for 1-2 minutes, then stir in the soy sauce.
- Top the fish with the lemon mixture and garnish with spring onions and lime wedges. Serve immediately with boiled rice.
INGREDIENTS
- 750 grams mackerel, gutted, heads removed, rinsed, dried, flattened and deboned
- 2 tablespoons Cooking oil
- 1 celery stick, chopped
- Pared rind of 1 small lemon, finely sliced
- 3 teaspoon soy sauce
- 4 teaspoon plain flour
- ½ teaspoon Chinese five spice powder
- A few spring onions, sliced lime wedges, to garnish
- Boiled rice, to serve
6 comments for “Five Spice Fish”
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