Asian Five-Spice Fish
Recipe Images
Ingredients
1/2 cup flour
1 1/2 tsp five-spice powder
8 skinned pieces of fish such as swai, tilapia, or catfish (1 3/4 lb. total)
1 egg + 2 tsp water, beaten
3/4 fine plain bread crumbs
Vegetable or canola oil for frying
2 tbsp butter
4 scallions, cut diagonally into thin slices (optional)
2 large tomatoes, seeded and diced
Capers
3 tbsp soy sauce
1/4 cup white wine
Salt and pepper to taste
This is a delicious fried fish dish with subtle Asian flavor.
Directions
Heat 1/2" oil in a large frying pan. Heat until it begins to sizzle.
Mix flour with the five-spice power, salt, and pepper in a large ziploc bag
Dip the fish filets into the flour, then into the egg, then into the bread crumbs
Add the coated filets to the skillet, a few at a time, and fry for 3-4 minutes, according to the thickness of the filets, until just cooked and golden brown on both sides.
Drain the fish on paper towels and keep warm.
Pour off all oil from pan and wipe dry with paper towel.
Melt the butter in the pan and add the scallions, tomatoes, and capers.
Stir fry for one minute, then add soy sauce. Heat until barely boiling.
Spoon the tomato mixture over the fish and serve immediately.
Additional Notes
I serve this with jasmine or brown rice.
