Five-Spice And Chili Fish With Blood Orange - cooking recipe

Ingredients

1/4 cup light soy sauce
2 tsp Chinese five-spice powder
2 cloves garlic, crushed
1 None fresh long red chili pepper, thinly sliced
1 tsp finely grated blood orange peel
5 None baby onions, thinly sliced
1 3/4 lbs bream fillets, cut into 3/4-inch pieces
2 tbsp peanut oil
12 oz broccolini, trimmed and coarsely chopped
4 None green onions, thickly sliced
4 None blood oranges, segmented

Preparation

Combine 2 tbsp of the soy sauce, five-spice, garlic, chili pepper, orange peel and baby onion in a large bowl. Add fish and turn to coat in mixture. Cover and refrigerate 1 hour.
Heat half the oil in wok on high heat. Stir-fry fish mixture, in batches, until cooked to desired doneness.
Heat remaining oil in wok. Stir-fry broccolini with 2 tbsp water and remaining soy sauce until tender.
Return fish mixture to wok with green onion and orange segments; stir-fry until heated through.