Fried fish with five-spice sauce and crunchy vegetables

Ingredients

• 400 g Halibut fillet (or other white fish) (cut into large bite‑size pieces)
• 2 tablespoons Potato starch (for coating the fish)
• 2 Garlic cloves (finely minced)
• 1 cm Fresh ginger (cut into small dice (about 5 g))
• 1 bunch Green onion (bunch) (white part diced, green part sliced)
• 0.5 Red bell pepper (cut into dice)
• 2 tablespoons Vegetable oil (for frying)
• 1 tablespoon Soy sauce (preferably low‑sodium)
• 1 teaspoon Five‑spice powder
• 0.5 teaspoon Salt (adjust to taste)
• Black pepper (a few pinches, adjust to taste)

Instructions

1. Prepare the vegetables

   Separate the white part of the green onion and dice it; slice the green part; mince the two garlic cloves; cut the ginger into small dice; dice the red bell pepper.

   Time: PT5M

2. Cut the fish

   Cut the fish fillet into large bite‑size pieces (about 3 cm). Pat the pieces dry with paper towels.

   Time: PT5M

3. Season and coat the fish

   In a bowl, toss the fish with salt and pepper, then add the potato starch and coat each piece well.

   Time: PT2M

4. Fry the fish

   Heat the oil in a pan to 170°C. Add the pieces and fry 3 minutes on one side, then flip and fry 3 minutes on the other side until golden and crispy.

   Time: PT6M

   Temperature: 170°C

5. Drain the fish

   Remove the pieces with a slotted spoon and place on paper towels to absorb excess oil.

   Time: PT1M

6. Make the sauce

   In the same pan, reduce heat to medium, add 2 tablespoons oil if needed. Sauté garlic, ginger and the white part of the green onion for 20 seconds. Add ½ teaspoon salt, a few pinches of pepper and the soy sauce, stir 20 seconds.

   Time: PT2M

   Temperature: medium

7. Finish the dish

   Add the green part of the onion, stir 20 seconds, add the fried fish, sprinkle 1 teaspoon five‑spice powder, add the red bell pepper, gently toss 30 seconds to warm the fish without sogging it.

   Time: PT2M

   Temperature: medium

8. Plate and serve

   Transfer everything to a serving dish, optionally garnish with extra green onion slices. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Halibut fillet (or other white fish): cod, pollock
• Instead of Potato starch: cornstarch
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Green onion (bunch): scallion
• Instead of Red bell pepper: yellow bell pepper
• Instead of Vegetable oil: peanut oil, sunflower oil
• Instead of Soy sauce: gluten‑free tamari
• Instead of Five‑spice powder: Chinese spice blend

Equipment Needed

• Chef’s knife
• Cutting board
• Mixing bowl
• Deep pan or fryer
• Spatula or slotted spoon
• Paper towels
• Measuring spoons
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Coat the fish evenly with the starch.
• Maintain oil temperature at 170°C during frying.
• Do not burn the garlic when making the sauce.
• Gently toss the fried fish to keep it crispy.

Chef Tips from the Video

• Use fresh ginger for a stronger flavor.
• Add a splash of lime juice just before serving for a fresh note.

Troubleshooting

Storage

Refrigerator: Store fried fish in an airtight container for up to 2 days; reheat in the oven at 180°C to restore crispness.

Freezer: Fried fish freezes up to 1 month; thaw in the refrigerator then reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetables and fish ahead and keep them refrigerated before cooking.
• Fried fish can be made ahead and reheated in the oven at 180°C for 5 minutes.