Crispy flathead with wok-tossed vegetables

Tips for cooking flathead

Ingredients for crispy flathead!-tossed vegetables

• 500g skin on flathead fillets, deboned, halved
• 1/2 cup Korean barbecue sauce
• 1/2 cup kecap manis
• 50g garlic pepper
• 1 tbsp sesame oil
• 1/2 cup rice flour
• 1 tbsp sweet sherry
• 1 bunch asparagus
• 1 red capsicum, finely chopped
• 1 head broccoli, cut into small florets

Method Crispy flathead with wok-tossed vegetables

1. Add rice flour and garlic pepper to a bowl and stir to combine. Toss flathead in the bowl to coat fish with seasoning.
2. Heat oil in a wok over medium heat. Cook fish in batches, 2 minutes on each side until crispy or cooked through. Transfer fish to a plate and place in moderate oven to keep warm.
3. Increase heat to high, stir fry vegetables for 2 minutes. Add Korean barbecue sauce, kecap manis, sweet sherry and stir fry for another 2 minutes until vegetables are tender.
4. Divide vegetables between four plates, top with crispy flathead fillets and drizzle with stir fry sauce.

Prep time: 15 min
Cook time: 12 min
Serves 4 Soy and Sesame Chicken Wings

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Method Crispy flathead with wok-tossed vegetables

Add rice flour and garlic pepper to a bowl and stir to combine. Toss flathead in the bowl to coat fish with seasoning.

Heat oil in a wok over medium heat. Cook fish in batches, 2 minutes on each side until crispy or cooked through. Transfer fish to a plate and place in moderate oven to keep warm.

Increase heat to high, stir fry vegetables for 2 minutes. Add Korean barbecue sauce, kecap manis, sweet sherry and stir fry for another 2 minutes until vegetables are tender.

Divide vegetables between four plates, top with crispy flathead fillets and drizzle with stir fry sauce.

Prep time: 15 min