Preparation / Directions:
Preheat oven to 450°F. Combine chicken broth, 1 tablespoon of the soy sauce, cornstarch, and five-spice powder in a small saucepan. Stir in raisins or dried fruit bits, and celery. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover sauce to keep warm. Stir together the boiling water, couscous, chopped parsley, and salt in a medium mixing bowl. Cover and let stand 5 minutes. Meanwhile, spray a 12x7-1/2x2" baking dish with nonstick coating. Measure the thickness of the fish fillets. Place fillets in prepared baking dish. Brush fish with the remaining soy sauce. Bake in a 450°F. oven until fish just flakes when tested with a fork (allow 4 to 6 minutes per 1/2" thickness of fish). Divide the couscous mixture among four plates. Place fish fillets a top couscous mixture. Ladle raisin (dried fruit) sauce over fish.