|
 |
Ingredients
- Fish fillet - 800 grams
- Asparagus (cut to 3 inches
length)- 10 pieces
- Red rice wine paste - 2
tablespoons
- Cornstarch solution - 1
tablespoon
- Spring onions - few stalks
- Drops of sesame oil
Marinade
- Red rice wine paste - 1
tablespoon
- Rice wine - 1 tablespoon
- Salt and sugar to taste
|
Method
- Clean and cut fish fillet into
slices, then marinate for about 30 minutes.
- place asparagus on the fish
slices and rollup neatly then tight with a piece of spring
onions. Arrange on a steaming tray, sprinkle with some salt and
sugar and steam for 6 minutes.
- Drain the steam fish gravy
into a pan, add red rice wine paste and bring to boil. Thicken
gravy with cornstarch and add sesame oil.
- Spread gravy over fish rolls
and serve hot.
|