Fish Soup with Couscous and Bruschetta
Influenced by Arabic culture, this dish is often featured alongside meat braises and casseroles.
1 tbs ground five spice
Freshly ground white pepper
2 tbs peanut oil
4 x 200g Frenched pork cutlets
Steamed Chinese broccoli and steamed rice, to serve
Blood Plum Sauce
1/2 cup water
75g (1/3 cup) brown sugar
3, about 250g blood plums, quartered
1 tbs Shao Xing rice wine
1 cinnamon quill
4cm piece ginger, julienned
2 star anise
2 tbs fish sauce
2 tsp malt vinegar
Preheat oven to 180 degrees C fan-forced.
Combine five spice, pepper, oil and salt in a shallow dish. Coat pork cutlets in marinade.
Heat a large non-stick ovenproof frying pan over medium-high heat. Cook cutlets for 2 minutes each side, then transfer to oven for a further 5 minutes.
Remove from oven, transfer to a plate, and cover loosely with foil. Allow to rest for 5 minutes.
Meanwhile, to make sauce, combine water and sugar in a saucepan over medium heat, stirring until dissolved.
Add plums, cinnamon, star anise and ginger, stir to combine. Bring mixture to the boil, then reduce heat to medium-low and continue to simmer, covered, for 6 minutes or
until plums are tender.
Add fish sauce and vinegar, stir to combine. Remove from heat and keep warm.
Serve pork with plum sauce, broccoli and steamed rice.