Pollock, Asparagus, Hot Bean Sauce Curry

MAIN_P1220997.jpgServes 2, prep time 20 minutes, cooking time 20 minutes

INGREDIENTS
1 tbsp vegetable oil
2 garlic cloves chopped
1 tbsp of grated ginger
1 red chilli chopped
200g pollack fillets cubed
8 asparagus spears sliced into four
1 tsp yellow bean paste
1 tsp soy sauce
100ml hot vegetable stock
1 free-range egg beaten
1 tsp cornflour mixed with 1 tbsp cold water

TO SERVE
2 spring onions thinly sliced
Steamed rice

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METHOD

Heat the oil in a wok over high, add the garlic, ginger and chilli, stir for three minutes. Add the asparagus and continue to stir. Por in a little water to help the asparagus soften. Next, add the yellow bean paste, soy sauce. Pour in the vegetable stock and bring to the boil. Turn down the heat to a simmer then add the fish and stir in the egg. Finally, add the cornflour paste and stir until the sauce thickens. Simmer for a further 10 minutes until the fish has cooked. Serve topped spring onion, serve with some steamed rice.

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