65 g (2 1/2 oz) generous 1/2 cup plain flour
5 ml (1 tsp) Chinese five-spice powder
8 skinless fillets of fish, such as plaice or lemon sole, about 800 g (1 3/4 lb) in total
1 egg, lightly beaten
40 - 50 g (1 1/2 - 2 oz) scant 1 cup fine fresh breadcrumbs
groundnut oil, for frying
25 g (1 oz) 2 tbsp butter
4 spring onions, cut diagonally into thin slices
350 g (12 oz) tomatoes, seeded and diced
30 ml (2 tbsp) soy sauce
salt and ground black pepper
red pepper strips and chives, to garnish
5 ml (1 tsp) Chinese five-spice powder
8 skinless fillets of fish, such as plaice or lemon sole, about 800 g (1 3/4 lb) in total
1 egg, lightly beaten
40 - 50 g (1 1/2 - 2 oz) scant 1 cup fine fresh breadcrumbs
groundnut oil, for frying
25 g (1 oz) 2 tbsp butter
4 spring onions, cut diagonally into thin slices
350 g (12 oz) tomatoes, seeded and diced
30 ml (2 tbsp) soy sauce
salt and ground black pepper
red pepper strips and chives, to garnish
method
1. Sift the flour together with the Chinese five-spice powder and salt and pepper to taste on to a plate. Dip the fish fillets first in the seasoned flour, then in the beaten egg and finally in breadcrumbs.
2. Pour oil into a large frying pan to a depth of 1 cm (1/2 in). Heat until it is very hot and starting to sizzle. Add the coated fillets, a few at a time, and fry for 2 - 3 minutes on each side, depending on their thickness, until just cooked and golden brown. Do not crowd the pan, or the temperature of the oil will drop and the fish will absorb too much of it.
3. Drain the fillets on kitchen paper, then transfer to serving plates and keep warm. Pour off all the oil from the frying pan and wipe it out with kitchen paper.
4. Cook the spring onions and tomatoes in the butter for 1 minute, then add the soy sauce.
Spoon the tomato mixture over the fish, garnish with red pepper strips and chives and serve.
2. Pour oil into a large frying pan to a depth of 1 cm (1/2 in). Heat until it is very hot and starting to sizzle. Add the coated fillets, a few at a time, and fry for 2 - 3 minutes on each side, depending on their thickness, until just cooked and golden brown. Do not crowd the pan, or the temperature of the oil will drop and the fish will absorb too much of it.
3. Drain the fillets on kitchen paper, then transfer to serving plates and keep warm. Pour off all the oil from the frying pan and wipe it out with kitchen paper.
4. Cook the spring onions and tomatoes in the butter for 1 minute, then add the soy sauce.
Spoon the tomato mixture over the fish, garnish with red pepper strips and chives and serve.
serving amount
serves 4
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