Ingredients:

• 6 slices – hamour fillet, 5 cm x 10 cm
• 6 pieces – fresh asparagus, medium size
• 50 g – all-purpose flour
• 1 – whole Egg
• 10 g – chopped Ginger
• 10 g – chopped Garlic
• 2 – black Mushroom
• 15 g – julienne Spring onions and Cilantro
• 60 g – vegetable oil
• 4 tbsp – fish stock
• To taste – salt and white pepper
• 1/2 tsp – cornstarch
• 15 g – juliennes Spring onions and coriander

Method:

1. Roll each asparagus with one slice of hamour fillet, leaving the asparagus tip uncovered.
2. Coat the asparagus rolls with flour and egg.
3. Heat oil in a wok, until medium hot, add hamour and asparagus rolls.
4. Pan fry until golden brown.
5. Remove asparagus rolls from the wok and quickly saute ginger, garlic and mushrooms, until fragrant.
6. Add the fish stock. Cook for 2 minutes.
7. Transfer the asparagus rolls to a plate.
8. Thicken the sauce, with cornstarch and top the asparagus rolls with the sauce.
9. Garnish the asparagus, with juliennes spring onions and coriander.