Serves 2, prep time 20 minutes, cooking time 20 minutes
INGREDIENTS
1 tbsp vegetable oil
2 garlic cloves, chopped
1 tbsp grated ginger
1 red chilli, chopped
8 asparagus spears, cut into four
1-2 tsp soybean paste
1 tsp soy sauce
100ml hot vegetable stock
200g pollock fillets, cubed (or other firm white fish)
1 free-range egg, beaten
1 tsp cornflour mixed with 1 tbsp cold water
Sliced spring onions & Basmati rice to serve
METHOD
Heat the oil in a wok on high heat, add the garlic, ginger, chilli and stir for 3-4 minutes.
Add the asparagus and keep stirring. Pour in a little water to help the asparagus soften.
Next, stir in the soybean paste and 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, stir until the sauce thickens.
Simmer for a further 4-6 minutes, until the fish is cooked.
Topped spring onion and serve with basmati rice.
