Five-Spice Plaice with Chinese Broccoli with Black Bean Sauce

This was a quick, simple and tasty one to throw together and also represents the first time I have made my own five-spice powder. The five-spice was super-fragrant, especially after pan-toasting them for a few minutes to release their oils.

The fermented black beans brought a great flavor to the broccoli and the two things together worked in harmony. Sorry about the photo! We'll have to get more light in here next time!

PLAICE

1 teaspoon ground cinnamon
1 teaspoon fennel seeds
2 star anise, roughly chopped
1 teaspoon coarsely ground black pepper
1 teaspoon whole cloves
1 teaspoon fine salt
½ teaspoon caster sugar
2x200 g plaice fillets
2 tablespoons olive oil
25 g unsalted butter, diced

Toast the spices in a dry frying pan over a low to medium heat for a few minutes until fragrant. Tip into a spice grinder or blender and blitz until finely ground. Shake through a fine sieve to remove any large particles.

Mix the spices with the fine salt and sugar, and sprinkle over both sides of each sole. Heat the oil in a large frying pan (or in two medium pans) over a medium to high heat, add the sole, and cook for 2 1/2 minutes on each side. Add the butter, let it foam, and serve.

BROCCOLI

1 tablespoon fermented black beans
2 lbs. Chinese broccoli, separated into stalks
3 tablespoons peanut oil
2 large garlic cloves, chopped
2 quarter-sized slices fresh ginger, chopped
1 teaspoon sugar
½ cup chicken stock
1 teaspoon cornstarch

Cover the black beans with warm water, let sit for 5 to 10 minutes.

Plunge the Chinese broccoli, leaves included, into a large pot of salted boiling water for 1 minute. Refresh under cold water, and dry on paper towels.

Place the peanut oil in a large wok over very high heat. Drain the black beans and smash with a heavy cleaver. Toss them into the hot wok along with the garlic and ginger. Stir-fry for 15 seconds. Add the broccoli, and stir to coat broccoli with oil and seasonings. Add the sugar and chicken stock. Stir, cover, and cook over high heat until broccoli is just done, about 2 minutes (it should still be crunchy).

Mix the cornstarch in a small bowl with a small amount of water (about 3 tablespoons) to make a liquid that resembles heavy cream. Make sure the chicken stock is boiling in the wok, then add the cornstarch mixture to it. Stir vigorously, place Chinese broccoli on a platter, and serve immediately.