Title: Five-Spice Fish
Categories: Seafood Diet Main
Yield: 4 Servings

4		White fish fillets, such as cod, haddock or hoki, (about 1
1	ts	(5ml) Chinese five-spice powder
4	ts	(20ml) cornflour
1	tb	(15ml) sesame or sunflower oil
3		Spring onions, shredded
1	ts	(5ml) finely chopped root ginger
150	g	(5oz) button mushrooms, sliced
115	g	(4oz) baby corn cobs, sliced
2	tb	(30ml) soy sauce
3	tb	(45ml) dry sherry or apple juice
1	ts	(5ml) sugar
		Salt & black pepper

* Chinese mixtures of spicy, sweet and sour flavours are particularly successful with fish, and dinner is ready in minutes * Toss the fish in the five-spice powder and cornflour to coat.

Heat the oil in a frying pan or wok and stir-fry the onions, ginger, mushrooms and corn cobs for about 1 min. Add the fish and cook for 2-3 mins, turning once.

Mix together the soy sauce, sherry and sugar then pour over the fish. Simmer for 2 mins, adjust the seasoning, then serve with noodles and stir-fried vegetables.

Nutrition Notes: Per portion: Energy - 213Kcals/893kJ Fat - 4.41g Saturated fat - 0.67g Cholesterol - 80.5mg Fibre - 1.08g

From: "The Low Fat, Low Cholesterol Cookbook" - by Christine France.

Posted by : Sue Rykmans.

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