- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 grey mullet fillets
- 1 x 4cm piece fresh ginger, peeled and finely chopped
- 2 heads pak choi
- 2 tbsp flour
- sprinkle chinese five spice
- 2 tbsp peeled brown shrimps
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 4 spring onions, cut into batons
1. Season the fish with salt and freshly ground black pepper and sprinkle with the chopped fresh ginger.
2. Place the fish into a steamer and cover with a tight-fitting lid. Sit the steamer over a pan of boiling water and cook for 2-3 minutes, then add the pak choi and cook for a further 3-4 minutes, or until the fish is cooked through and the pak choi is tender.
3. Meanwhile, season the flour with salt, freshly ground black pepper and the five spice powder. Heat 2-3cm of vegetable oil in a wok or deep, heavy-based pan over a high heat. Dust the brown shrimps in the seasoned flour, shaking off any excess, then fry in the oil for 1-2 minutes, or until golden-brown and crisp. Drain on kitchen paper.
4. Whisk together the soy sauce and sesame oil to make a dressing.
5. To serve, arrange the pak choi on plates and lay the fish fillets on top. Scatter over the fried shrimps and spring onions, then drizzle over the dressing.
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