Thai Asparagus with Nile Perch
To make sauce: Peel and finely chop onion and garlic. Sauté onions and garlic in oil. Add broth and lime juice and bring to a boil. Season with soy sauce, ginger jam and chili sauce. Simmer about 5 minutes. Whisk cornstarch with 2 tablespoons of cold water and whisk into sauce. Cook until thickened. Season with salt and pepper.
Rinse cilantro, shake dry and strip leaves from stems. Finely chop cilantro and add to the sauce. Rinse asparagus and snap off ends. Cook asparagus in salted boiling water, 5-6 minutes (if using regular green asparagus, cook 10-15 minutes). Drain asparagus. Cut fish fillets into pieces and cook in fish stock, about 5 minutes. Serve fish with asparagus and sauce.