Fish Main Asian

Chinese-style lemon honey fish

Name: Chinese-style lemon honey fish recipe
Yield: 4
Cuisine: /asian, /chinese
Ingredients: Vegetable oil, to deep-fry; 160g tempura batter; 2 tsp each Chinese five spice powder and garlic powder; 2 bundles baby bok choy (6 pieces total), halved lengthways; 2 bunches broccolini, ends trimmed; 40.00 ml each kecap manis; 650g skinless, boneless firm white fish fillets (we used flathead); Steamed rice, thinly sliced long green shallots and toasted sesame seeds, to serve; 125ml lemon juice; 175g honey; 2 tsp white sugar; 1/2 tsp sesame oil; 3 tsp cornflour; 2 tsp light soy sauce

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by Tracey Pattison

Delicious Team

Oct 20, 2023

“Tangy, sweet, salty, crunchy and finger-lickin’ sticky - it’s the perfect combination for a great family meal!” – Tracey Pattison

Vegetable oil, to deep-fry
1 cup (160g) tempura batter mix
2 tsp each Chinese five spice powder and garlic powder
2 bundles baby bok choy (6 pieces total), halved lengthways
2 bunches broccolini, ends trimmed
2 tbs each kecap manis and light soy sauce
650g skinless, boneless firm white fish fillets (we used flathead)
Steamed rice, thinly sliced long green shallots and toasted sesame seeds, to serve

Lemon honey sauce

1/2 cup (125ml) lemon juice (you’ll need about 2 large lemons)
1/2 cup (175g) runny honey
2 tsp white sugar
1/2 tsp sesame oil
3 tsp cornflour
2 tsp light soy sauce

Method

1.

For the lemon honey sauce, place juice, honey, sugar and oil in a small saucepan over low heat. Stir until well combined and warmed through. Stir cornflour and 1 tbs water in a small bowl until smooth, then add to pan and cook, stirring, until slightly thickened. Remove pan from heat, stir in soy sauce and cover to keep warm.
2.

Heat oil in an electric deep-fryer to 180°C or heat oil in a large saucepan over medium-high heat until a cube of bread turns golden in 60 seconds. Whisk tempura batter mix, five spice and garlic powder in a large bowl until well combined. Whisk in iced water until mixture is almost smooth (a few small lumps are okay). Set aside.
3.

Meanwhile, heat a large wok or large deep frypan over high heat. Add bok choy, broccolini, kecap manis, soy sauce and 2 tbs water. Stir-fry for 2-3 minutes until greens are just tender and slightly wilted. Remove from heat and cover to keep warm.
4.

Pat fish dry using paper towel. Working in small batches, dip fish fillets into batter, allowing excess to fall away, then carefully lower into hot oil. Deep-fry for 2-3 minutes until fish is cooked and tempura coating is light golden and crisp. Use a slotted spoon to transfer to paper towel to drain.
5.

Divide greens and fish among serving bowls of steamed rice. Spoon honey lemon sauce over fish and sprinkle with sliced shallot and sesame seeds to serve.