| Chinese- spiced fish fillets |
| Serves 4 2 1/2 oz (70g) plain flour 1 teaspoon chinese five-spice powder salt and pepper 8 skinless fillets of fish such as plaice or lemon sole, about 1 1/4 9800g) in total 1 egg, beaten to mix 1 1/2 - 2 oz (45- 55g) fine fresh breadcrumbs groundnut oil, for frying 1 oz 930g) butter 4 spring onions, cut diagonally into thin slices 12 oz 9340g) tomatoes, seeded and diced 2 tablespoons soy sauce 1. Sifth the flour together with the Chinese five - spice powder, salt and pepper on to a plate. Egg-adn-crumb the fish fillets, dipping them fist in the seasoned flour, then in beaten egg and finally in breadcrumbs. 2. Pour oil into a large frying pan to a depth of 1/2 in (1.5cm). heat until it is very hot and starting to sizzle. Add the coated fillets, a few at a time, and fry until just cooked and golden brown on both sides, 2-3 minutes according to the thickness of the fillets. do no crowd the pan or the temperature of the oil will drop and allow the fish to absorb too much oil. 3. Drain the fillets on paper towels, then transfer to plates and keep warm. Pour off all the oil from the frying pan and wipe it out with paper towels. 4. melt the butter in the pan and add the spring onions and tomatoes. Cook for about 1 minute, stirring well. Stir in the soy sauce. 5. Spoon the tomato mixture over the fish and serve immediately. |