This is so full of flavor, spicy, sweet and sour all at once and really quite simple. Also pretty low in calories and ready in minutes.
4 white fish fillets, such as cod, sea bass, halibut, flounder, sole (about 6 oz each)
1 tsp Chinese 5-spice powder
4 tsp cornstarch
1 tbsp sesame oil or sunflower oil
3 scallions, shredded
1 tsp fresh ginger, finely chopped
5 oz button mushrooms, sliced
4 oz baby corn, sliced
2 tbsp soy sauce
3 tbsp dry sherry or apple juice
1 tsp sugar
salt and pepper
Mix the cornstarch and 5-spice powder together and toss the fish in the mixture to coat.
Heat the oil in a frying pan or wok and stir fry the scallions, ginger, mushrooms and corn for about 3 to 5 minutes.
Add the fish and cook for 3 to 5 minutes, turning once.
Mix together the soy sauce, sherry and sugar then pour over the fish.
Simmer for about 4 minutes, (you can cover the pan for some of the time, if you need to) adjust the seasoning, then serve with noodles, stir fried vegetables or plain steamy white rice