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Fried fish with five-spice sauce and crunchy vegetables
A crispy fried fish dish flavored with ginger, garlic, green onion and five-spice powder, complemented by red bell pepper. Simple, quick and full of Asian flavors, ideal for a light lunch or dinner.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot oil can cause burns – handle with care.
- • Use a thermometer to avoid overheating the oil.
- • Never leave hot oil unattended.
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