Crispy flathead with wok-tossed vegetables

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

Author

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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