Using a sharp knife, cut each piece of fish into 3 lengthwise. Place in a large bowl. Add five-spice, hoisin sauce and 2 tbs peanut oil. Season with salt and pepper. Gently toss to combine.
Heat 1 tbs peanut oil in a large frying pan over high heat. Add half the fish and cook for 30 seconds each side for medium-rare or until cooked to your liking. Transfer to a plate. Repeat with another 1 tbs peanut oil and remaining fish. Wipe pan clean.
Heat remaining 2 tbs peanut oil in pan over high heat. Add garlic, ginger and onion, and stir-fry for 2 minutes or until onion is soft. Add broccolini and asparagus, and stir-fry for a further 3 minutes or until vegetables are tender. Remove from heat and stir in spinach, basil and sesame oil, then season.
Divide the vegetables and fish among plates. Serve with rice, if using
Serving
Suggestions
Serves 4; scatter with roasted cashews to serve or serve with rice
Originally Submitted
3/19/2012
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You can add this Five-spice salmon with broccolini and asparagus recipe to your own private DesktopCookbook.