Green Asparagus with Victoria Fish

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp oil
• 0.25 l chicken broth
• 1 lime (juice only)
• 2 tbsp Soy sauce
• 1 tbsp ginger jam
• 2 tbsp Chinese sweet‑sour chili sauce
• 1 tbsp Cornstarch
• Salt
• pepper (ground)
• a handful coriander
• 800 g green Thai asparagus (or green asparagus)
• Salt
• 600 g Victoria fish
• 400 ml fish stock

Instructions

1. 1.

   Peel and finely dice onion and garlic. Heat oil, sauté onions and garlic. Add broth and lime juice, bring to a boil. Season with soy sauce, ginger jam, and sweet‑sour sauce. Simmer uncovered for 5 minutes. Stir in cornstarch dissolved in 2 tbsp cold water to thicken, season with salt and pepper.

2. 2.

   Rinse coriander, shake dry, pluck leaves from stems. Finely chop and add to the sauce. Wash asparagus and trim ends. Boil in salted water for about 5‑6 min (green asparagus 10‑15 min). Drain and set aside. Cut fish fillet into pieces, let soak in fish stock for about 5 min. Combine all, plate, and serve.