Salt’n’Pepper Ling

SERVES 4

INGREDIENTS

1 cup (125g) cornflour (cornstarch)

1 tsp five spice powder 1 tsp sea salt ½ tsp ground coriander

800g ling fillets, skin and bones removed, cut into approx 8cm x 4cm pieces (I like to cut on the diagonal, creating shards)

2 cups (500ml) rice bran oil, approx

2 tbsp oyster sauce 1 tbsp hot water 1 tsp sesame oil

1 bunch gai lan (or any Asian greens), blanched 1 bird’s eye chilli, finely chopped (remove seeds for less heat)

3 tbsp coriander (cilantro) leaves

3 tbsp sliced spring onion (scallion), green part only

SEASONING MIX

½ tsp five spice powder

2 tbsp sea salt or to taste

½ tsp freshly ground black pepper

½ tsp chilli flakes

OPTIONAL INGREDIENTS steamed rice, lemon cheeks

METHOD

1

Preheat the oven to 150C. Combine the cornflour, five spice, salt and ground coriander in a large bowl. Toss the ling in the 2 seasoned flour to coat and shake off the excess before frying. Heat the rice bran oil in a deep non-stick frying pan over high heat. Depending on the size of your pan, you may need a little more or less oil, but basically it should be 1cm deep. It also 3 may require topping up as you fry.

Pan-fry the fish in batches for 30 seconds each side. Place on a baking tray lined with baking paper and keep warm 4 in the oven.

Combine the seasoning mix ingredients and sprinkle it over the fish as it comes out hot from the pan, then add

5 more as necessary to serve or just offer it on the side.

Mix the oyster sauce with the hot water and sesame oil

6 and toss with the hot blanched gai lan.

Sprinkle the chilli, coriander and spring onion over the fish and serve hot with the greens.