Chinese Crispy Fish with a Stunning Stir Fry
The weather in the UK has been *gorgeous* this week and, for me, that means eating in the garden, lots of fresh fruit and veg and lighter evening meals. This recipe is super quick to prepare, incredibly tasty and it does you good to boot! It's worth noting that sustainability is really important when it comes to buying fish and the great thing about this dish is that pretty much any white fish will work with it. On this occasion I went for hake but plaice, snapper, pollock or sea bass are just as good! This principle also applies to the stir fry in that any combination of veg will work so just use whatever you have to hand or are your favourites.
Everyone loves a crispy coating and mine has a hint of chilli to give it that extra wow factor. The veg stir fry is super fresh in taste and has the wonderful flavours of Asia throughout. Although I served these two together, both elements work well in their own right and the stir fry goes with pretty much any meat or fish. This recipe is a firm favourite in our house and I'm sure you'll love it too!
Chinese Crispy Fish with a Stunning Stir Fry
Serves 4
4 x white fish fillets
150g plain flour
2 eggs, lightly beaten
For the breadcrumb mix:
75g panko breadcrumbs
1-2 tsp dried chilli flakes (to taste)
½ tsp ground star anise (optional)
½ tsp ground white pepper
1 tsp sea salt
1 tbsp oil
For the dressing:
1 garlic clove, finely grated
2cm/1in piece fresh ginger, finely grated
½ red chilli, finely grated
1 lime, juice only
8g palm sugar or soft light brown sugar
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp sesame seeds, toasted
For the stir fried veg:
1 tsp oil
½ red onion, sliced
1 red pepper, sliced
8 yellow or green beans, sliced
50g/1¼oz beansprouts ¼ fennel, thinly sliced
100g/1¾oz Chinese leaf, shredded
1 baby pak choi, leaves separated
In a large bowl combine all the breadcrumb mix ingredients together. Dredge the fish in flour, followed by egg, and finally the breadcrumb mix. Put the oil in a large frying pan over a high heat and fry the fish for 1-2 minutes on each side.
For the stir fry, mix all the dressing ingredients together in a bowl and set aside. In a large wok on a high heat, quickly stir-fry the veg ingredients in the oil for one minute, add the dressing and continue to cook for one minute, and then serve immediately with the fish.
Everyone loves a crispy coating and mine has a hint of chilli to give it that extra wow factor. The veg stir fry is super fresh in taste and has the wonderful flavours of Asia throughout. Although I served these two together, both elements work well in their own right and the stir fry goes with pretty much any meat or fish. This recipe is a firm favourite in our house and I'm sure you'll love it too!
Chinese Crispy Fish with a Stunning Stir Fry
Serves 4
4 x white fish fillets150g plain flour
2 eggs, lightly beaten
For the breadcrumb mix:
75g panko breadcrumbs
1-2 tsp dried chilli flakes (to taste)
½ tsp ground star anise (optional)
½ tsp ground white pepper
1 tsp sea salt
1 tbsp oil
For the dressing:
1 garlic clove, finely grated
2cm/1in piece fresh ginger, finely grated
½ red chilli, finely grated
1 lime, juice only
8g palm sugar or soft light brown sugar
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp sesame seeds, toasted
For the stir fried veg:
1 tsp oil
½ red onion, sliced
1 red pepper, sliced
8 yellow or green beans, sliced
50g/1¼oz beansprouts ¼ fennel, thinly sliced
100g/1¾oz Chinese leaf, shredded
1 baby pak choi, leaves separated
In a large bowl combine all the breadcrumb mix ingredients together. Dredge the fish in flour, followed by egg, and finally the breadcrumb mix. Put the oil in a large frying pan over a high heat and fry the fish for 1-2 minutes on each side.
For the stir fry, mix all the dressing ingredients together in a bowl and set aside. In a large wok on a high heat, quickly stir-fry the veg ingredients in the oil for one minute, add the dressing and continue to cook for one minute, and then serve immediately with the fish.
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