Crispy Fried Bight Redfish with Cantonese Dressing


Preparation time
10 minutes

Cooking time
10 minutes

4 people

For the dressing:
Thumb-sized piece of ginger, peeled and cut into thin matchsticks
1 long red chilli, sliced
1 garlic clove, crushed
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons caster sugar

For the crispy fried Redfish:
2 packets x 200g Ferguson Bight Redfish fillets, thawed in the refrigerator overnight
2 tablespoons corn flour
¼ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons oil
1 bunch Chinese broccoli or broccolini, ends removed
½ bunch coriander, leaves picked
1 spring onion, thinly sliced
Steamed rice, to serve

Crispy Fried Bight Redfish with Cantonese Dressing

In a small bowl, mix together the dressing ingredients until the sugar has dissolved. Set aside.

Place the Ferguson redfish fillets on a plate, and pat dry with paper towel. Sprinkle with cornflour, salt and pepper, and toss to coat. Set aside.

Heat a large fry pan over high heat and add ½ tablespoon of oil. Add the broccoli and cook for 3 minutes, tossing occasionally. Remove from the pan.

Place the fry pan back over high heat and add the remaining oil. Add the Ferguson redfish fillets, and cook for 2 minutes on each side, or until golden brown and cooked through.

To serve, place the broccoli on a serving platter, and top with the crispy fried redfish and Cantonese dressing. Garnish with coriander and spring onion, and serve with steamed rice.

(Dietary specifications: Lactose Free. For Gluten Free use gluten free soya sauce and corn flour)