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Five-Spice Fish Recipe

Five-Spice Snapper

Five-Spice Snapper

From Every Day With Rachael Ray


  1. 4 tablespoons vegetable oil or peanut oil
    Four 6-ounce red snapper fillets
    Salt and freshly ground pepper
    1 teaspoon Chinese five-spice powder
    2 inches fresh ginger, peeled and minced
    2 garlic cloves, finely chopped
    1 medium head napa cabbage (about 1-3/4 pounds), shredded
    1 bunch of scallions (8 to 10), cut into thirds, then shredded lengthwise into matchsticks
    1/4 cup soy sauce
    2 tablespoons rice vinegar or cider vinegar
    2 tablespoons honey


  1. In a medium nonstick skillet over medium-high heat, heat 1 tablespoon of the oil. Score the skin side of the fish with a few crosshatch marks to keep it from curling. Season the fish with salt, pepper, and the five-spice powder. Put the fish in the skillet, skin side down, and cook, turning once, until it’s no longer raw in its thickest part, about 4 minutes on each side.
  2. In a large nonstick skillet over medium-high heat, heat the remaining 3 tablespoons of oil. When the oil ripples, add the ginger, garlic and cabbage. Wilt and sear the cabbage for 3 to 4 minutes, then add the scallions and cook for another minute.
  3. Add the soy sauce, vinegar and honey. Toss the cabbage to coat evenly with the sauce and season to taste with salt and pepper.
  4. Pile the ginger-scallion cabbage on dinner plates and top with the red snapper.

Serves 4.

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