Thai Asparagus with Nile Perch
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- ¼ l Chicken broth
- 1 Lime (juiced)
- 2 Tbsps soy sauce
- 1 Tbsp Ginger jam
- 2 Tbsps Chinese sweet and sour Chili sauce
- 1 Tbsp cornstarch
- salt
- freshly ground peppers
- 1 handful cilantro
- 800 grams green Thai asparagus (or substitute regular green asparagus)
- salt
- 600 grams Nile perch
- 400 milliliters fish stock
Preparation steps
1.
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.
2.
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.
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