Chinese Five Fish and Vegetables ~ Juicy, spicy Fish with equally delicious vegetables makes this a tasty, family dinner meal
I do not post a lot of fish related recipes, simply because I normally mess up fish. Mine would come out either overdone (dry), half raw or falling apart.
However, this Chinese Five Fish and Vegetables dish is a no-fail recipe, which I make often, and it is always a success.
The Chinese Five is a delicious spice, which is just about what makes this dish so wonderful. The Fish and the vegetables have their own flavor, but with the added spice, it just works great.
I found this recipe in one of my very few low-fat cook books years ago and have been making it since. This is from the Gesonde Gesinskos book (which I have adapted slightly over the years).
Be sure to use a white fish variety which will firm up, rather than fall apart, on cooking and is definitely on the list of sustainable fish.
Simply Google “sustainable fish” and your country’s name and a list will appear.
More Fish Recipes !
Chinese Five Fish And Vegetables
- 2 t Chinese Five Spice
- 2 TB Cornflour ( Cornstarch )
- 6 Fish Medallions Hake, Cod, Whiting or other sustainable types
- 1 TB Vegetable Oil
- 5 Spring Onions chopped
- 1 t Fresh Ginger grated
- 250 g White Button Mushrooms sliced ( 8 oz )
- 10 Baby Corn sliced into small rings
- 2 TB Soy Sauce
- 3 TB Apple Juice
- 1 t Sugar
- Salt and Black Pepper to taste
Combine the Spice and Cornflour – coat the Fish in the mixture - set aside
Heat the Oil in a large skillet or wok – add the Spring Onions, Ginger, Mushrooms and Corn – cook 2 – 3 minutes, stirring continuously
Add the Fish and cook 3 minutes – turn over the Hake and cook a further 2 minutes
Combine the Soy Sauce, Apple Juice and Sugar – pour over the Hake – cover and simmer another 3 minutes or until the fish is cooked through
Season to taste with Salt and Black Pepper
Serve the Fish together with the vegetables and mashed potatoes. (and perhaps a small side salad)