Five-Spice And Chili Fish With Blood Orange

• 1/4 cup light soy sauce
• 2 tsp Chinese five-spice powder
• 2 cloves garlic, crushed
• 1 None fresh long red chili pepper, thinly sliced
• 1 tsp finely grated blood orange peel
• 5 None baby onions, thinly sliced
• 1 3/4 lbs bream fillets, cut into 3/4-inch pieces
• 2 tbsp peanut oil
• 12 oz broccolini, trimmed and coarsely chopped
• 4 None green onions, thickly sliced
• 4 None blood oranges, segmented

1. Combine 2 tbsp of the soy sauce, five-spice, garlic, chili pepper, orange peel and baby onion in a large bowl. Add fish and turn to coat in mixture. Cover and refrigerate 1 hour.
2. Heat half the oil in wok on high heat. Stir-fry fish mixture, in batches, until cooked to desired doneness.
3. Heat remaining oil in wok. Stir-fry broccolini with 2 tbsp water and remaining soy sauce until tender.
4. Return fish mixture to wok with green onion and orange segments; stir-fry until heated through.

light soy sauce, garlic, long red chili pepper, baby onions, bream fillets, peanut oil, broccolini, green onions, oranges

Taken from recipes-plus.com/api/v2.0/recipes/35599 (may not work)