2 to 3servings as a main dish
At Cho Choy Go in Hong Kong, fish are coated with five-spice powder, deep-fried, and then briefly stir-fried with a few bold seasonings—thin coins of pungent ginger and spicy fresh chile slices. I’ve simplified the process for home cooks and pan-fry the fish in a little oil, skipping the messy deep-frying. Popo cooked a plainer version of this dish. Perhaps she learned the recipe while living in Hong Kong.