• Preheat the oven to 150° Celsius

For the seasoning mix

• Place the salt, 5 spice, pepper and chilli into a bowl, mix to combine and set aside

For the dipping sauce

• Place the soy, vinegar and oil into a bowl, whisk to combine and set aside

For the fish

• Place the cornflour, 5 spice blend, salt and coriander into a large mixing bowl and combine
• Drop the pieces of hake into the mix to coat
• Remove the hake and shake off the excess seasoning
• Heat the oil over a medium to high temperature until it is perfect for frying
• Pan fry the fish in batches, cooking on each side for 30 seconds
• Place the fried fish onto a baking tray, sprinkling with the seasoning mix as it comes out of the oil
• When all the fish is done, place the tray into the oven to keep the fish warm
• Place the spring onions into the oil to fry, remove with a slotted spoon and place onto paper towel to drain

For the pak choi

• Place the pak choi into a non stick frying pan with the water
• Place onto a medium to high temperate and steam the pak choi until nearly cooked
• Place the oyster sauce and sesame oil into a small bowl and whisk to combine
• Add to the pak choice and toss to coat the vegetables
• Remove from the heat

To serve

• Place the fish onto a platter, sprinkle over some more of the seasoning mix and garnish with the coriander
• Place the chillies and spring onions into small (separate) bowls and serve on the side with the dipping sauce and pak choi and the seasoning mix if there is any left over