Steamed grey mullet with crispy shrimps

Steamed grey mullet with crispy shrimps Method 1. Season the fish with salt and freshly ground black pepper and sprinkle with the chopped fresh ginger.

Place the fish into a steamer and cover with a tight-fitting lid. Sit the steamer over a pan of boiling water and cook for 2-3 minutes, then add the pak choi and cook for a further 3-4 minutes, or until the fish is cooked through and the pak choi is tender.

Meanwhile, season the flour with salt, freshly ground black pepper and the five spice powder. Heat 2-3cm of vegetable oil in a wok or deep, heavy-based pan over a high heat. Dust the brown shrimps in the seasoned flour, shaking off any excess, then fry in the oil for 1-2 minutes, or until golden-brown and crisp. Drain on kitchen paper.

Whisk together the soy sauce and sesame oil to make a dressing.

To serve, arrange the pak choi on plates and lay the fish fillets on top. Scatter over the fried shrimps and spring onions, then drizzle over the dressing.