Crispy Chinese five-spice fish in plum sauce

Crispy Chinese five-spice fish in plum sauce
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Crisp up your fish with Chinese five-spice and then serve it with sweet plum sauce. You won’t believe it’s ready in just over half an hour.

Featured in
Easy lunch recipes, Easy dinner recipes


  • 1/2 cup rice flour
  • 1 1/2 teaspoons Chinese five-spice
  • Vegetable oil, for shallow-frying
  • 600g firm white fish fillets, cut into 6cm pieces
  • 3 teaspoons sesame oil
  • 1 large red capsicum, cut into 3cm pieces
  • 2 bunches broccolini, cut into 4cm lengths
  • 3 green onions, cut into 4cm lengths, plus extra sliced onion to serve
  • 1/2 cup plum sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • Steamed jasmine rice, to serve


  • Step 1
    Combine flour and five-spice powder in a large snap-lock bag.
  • Step 2
    Pour enough vegetable oil into a large, heavy-based saucepan to reach 2cm up side of pan. Heat over medium-high heat. Add fish to flour in bag. Seal. Shake gently to coat. Remove 1/3 of the fish from flour mixture, shaking off excess, and place in oil. Shallowfry, turning, for 4 minutes or until golden and cooked through. Drain on paper towel. Repeat with remaining fish, in 2 batches.
  • Step 3
    Heat sesame oil in a wok over medium-high heat. Add capsicum. Stir-fry for 2 minutes. Add broccolini and onion. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Add plum sauce, soy sauce and lemon juice. Bring to the boil. Add fish. Stir-fry, tossing gently, for 1 to 2 minutes or until heated through.
  • Step 4
    Divide rice among serving bowls. Top with the fish mixture and sprinkle with extra onion. Serve.


  • 2910 kj


  • 17.1g

    Fat Total

  • 3g

    Saturated Fat

  • 3.2g


  • 41.1g


  • 94mg


  • 901mg


  • 91.5g

    Carbs (total)

All nutrition values are per serve
  • Author: Cathie Lonnie
  • Image credit: Vanessa Levis
  • Publication: Super Food Ideas



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