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)