Five flavours - sour, bitter, sweet, pungent, and salty - are found in this unique five-spice powder containing fennel seeds/小茴香籽, cloves/丁香angiesrecipes, and Chinese cinnamon/肉桂, along with star anise/八角angiesrecipes and Szechuan peppercorns/花椒angiesrecipes .
Rinse and pat dry fish fillets. Cut each into 2-3 even chunks and place them in a bowl. Add in marinade and set aside for 10-15 minutes. Strain the marinade into another bowl and stir in all the ingredients for the sauce.
- Heat the oil till it is bubbling, then turn heat down to about medium-low. Place fillets into the pan and cook, covered, for 3-5 minutes until cooked thoroughly. Transfer the fish on a serving plate and sprinkle the shredded red pepper and spring onion over. Pour the sauce into the skillet and bring it to a boil. Pour the sauce over the fish and serve immediately.