Asian Fish Balls

For the fish balls: Rinse the asparagus, remove woody ends and cut into pieces. Cook in salted water for about 3 minutes, pour in a colander and rinse with cold water. Drain well. Dice 50 g (approximately 2 ounces) of the asparagus stalks finely and cut the tips in 5 mm (approximately 2 inch) long spears. Peel the ginger, garlic and onions and dice finely. Trim both end of the lemongrass and peel outer layers before slicing. Chop finely. Rinse the cilantro, shake dry and chop. Rinse the fish fillets, pat dry and dice finely. Combine the 50 g (2 ounces) finely diced asparagus with fish fillet, ginger, onions, garlic, lemongrass, cilantro, lime zest, powdered sugar, fish and soy sauces and puree in an electric mixer. Season with salt and pepper and let stand for about 30 minutes. With the fish mixture, form walnut-sized balls and cook in hot oil for about 6 minutes. Add the asparagus spear at the end of cooking and toss together. 

For the tomato salsa: Chop the onion and garlic finely. Rinse the peppers, remove seeds and membrane and finely chop. Heat the oil and sauté the prepared ingredients briefly.

Rinse the tomatoes and scallions and chop finely. Rinse the cilantro, shake dry and chop finely. Combine the onion mixture with tomato, scallion, cilantro, lime juice and maple syrup. Stir. Season with cumin, salt and pepper.