1/2 cup rice flour
1 1/2 teaspoons Chinese five-spice
Vegetable oil, for shallow-frying
600g Ling 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
Extra sliced onion to serve
1/2 cup plum sauce
1 tablespoon soy sauce
1 tablespoon lemon juice
Steamed jasmine rice, to serve


1. Combine flour and five-spice powder in a large snap-lock bag
2. Pour enough oil in a large, heavy-based saucepan to reach 2 cm up the side 
3. Heat over medium-high heat
4. Add fish to flour in bag. Seal and shake gently to coat
5. Remove 1/3 of the fish from flour mixture, shake off excess
6. Shallow-fry turning 4 minutes or until golden and cooked through
7. Drain on paper towel. Repeat with remaining fish, in 2 batches
8. Heat sesame oil in a wok over medium-high heat
9. Add capsicum. Stir-fry 2 minutes
10. Add broccolini and onion stir-fry 2 to 3 minutes or until vegetables are just tender
11. Add plum sauce, soy sauce and lemon juice and bring to the boil
12. Add fish and stir-fry, tossing gently, for 1 to 2 minutes or until heated through
13. Divide rice among serving bowls. Top with the fish mixture and sprinkle with extra onion


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