Five-spicy Fish
Ingredients
8 tael (302g) grass carp or large fish
1 slice ginger
1 sprig spring onion
Marinade
1/2 tsp chicken powder
2 tbsp Shuang Jin rice wine
2 tbsp light soy sauce
2 tbsp Lea & Perrins Worcestershire Sauce
Five-spice Sauce
13 tbsp water
1 tsp chicken powder
4 tbsp light soy sauce
2 tsp sugar
a dash of five-spice powder
Preparation
- Cut the fish into pieces. Mix with marinade. Coat fish pieces with corn starch and fry until golden brown (or pan fry fish pieces over low heat for 6 to 8 minutes).
- Sauté ginger and spring onion. Add five-spice sauce and bring to the boil. Toss in fish pieces and cook until the sauce reduces.
