Quick & Easy

Crispy fish with Asian greens

crispy fish with asian greens



1.Toss fish in cornflour; shake away excess. Heat oil in wok; cook fish until browned lightly and cooked through. Drain on absorbent paper.
2.Boil, steam or microwave gai lan until just tender; drain.
3.Arrange gai lan on serving plates, drizzle with combined oyster sauce and sesame oil; top with fish, sprinkle with onions, coriander and chilli. Serve with steamed rice, if desired.

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