RECIPE NOTE: You can buy a marinara mix or make up your own with your favourite seafood. This dish is also a great way to finish up any packets of frozen seafood you have in the freezer.
RECIPE NOTE: You can fill your bao with any seafood swap – sashimi from your local Japanese takeaway, prawns from your fishmonger or even marinated octopus from a deli counter.
“Baking is such an effortless way to prepare fish – the garam masala sauce intensifies and caramelises in the oven, so every mouthful is full of flavour.”
Tracey Pattison
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“Tangy, sweet, salty, crunchy and finger-lickin’ sticky - it’s the perfect combination for a great family meal!”
Tracey Pattison
CHINESE-STYLE LEMON HONEY FISH
SERVES 4
Vegetable oil, to deep-fry1 cup (160g) tempura batter mix2 tsp each Chinese five spice powder and garlic powder1 cup (250ml) iced water2 bundles baby bok choy (6 pieces total), halved lengthways2 bunches broccolini, ends trimmed2 tbs each kecap650g skinless, boneless firm white fish fillets (we used flathead)Steamed rice, thinly sliced long green shallots and toasted sesame seeds, to serve
