Asparagus Fish

Asparagus Fish
By May Huang




Ingredients:
A: for marinating
1. ¾ - 1 lb fish filet (Grey Sole, Orange Roughy, or tilapia)
2. 1 T cooking wine
3. ½ t - 3/4 t salt
4. 1 t corn starch

B:
5. 3 stalks of green onion, chopped, white part only
6. 1 t ginger root, chopped
7. 3 glove of garlic, chopped

C: for asparagus
8. ½ lb asparagus
9. 1 t salt
10. 2 C water

D:
11. 2-3 T canola oil
12. 1 tomato, medium size
13. 1 t hot source or to taste


Directions:
1. Marinate fish: cut the fish to small pieces, place the fish in a container, add the remaining ingredients in A and mix them with fish, and set the container aside. (redone)
2. Preparing asparagus: cut the asparagus about 2 inches length. Add the water to a small sauce pan with cover. Heat the sauce pan with high heat. Add the asparagus and 1 teaspoon salt to the sauce pan when water is at boiling; continue to cook until the asparagus is boiling, take the asparagus out, and place it in a servicing plate.
3. Cooking fish: Heat a wok** (or a fry pan) over heat, and add 3 tablespoon of the oil to the wok, add the ingredients B when the oil is hot enough but not smoke, cook for few seconds. Add fish, tomato, and hot sauce. Cover the wok, cook for 3 -5 minutes and slowly and slightly turn over the fish. Add the cover back and cook for another 3 minutes, take the fish out and place it on the top of asparagus. Serve when the fish is warm.


Note: ** you may non-stick wok or fry pan for a better result.