Ingredients

• 6 slices - hamour fillet, 5 cm x 10 cm
• 6 pieces - fresh asparagus, medium size
• 50 g - all-purpose flour
• 1 - whole egg
• 10 g - chopped ginger
• 10 g - chopped garlic
• 2 - black mushroom
• 15 g - julienne spring onions and cilantro
• 60 g - vegetable oil
• 4 tbsp - fish stock
• To taste - salt and white pepper
• 1/2 tsp - cornstarch
• 15 g - juliennes spring onions and coriander

How to Make Braised Asparagus Rolls

• Roll each asparagus with one slice of hamour fillet, leaving the asparagus tip uncovered.
• Coat the asparagus rolls with flour and egg.
• Heat oil in a wok, until medium hot, add hamour and asparagus rolls.
• Pan fry until golden brown.
• Remove asparagus rolls from the wok and quickly saute ginger, garlic and mushrooms, until fragrant.
• Add the fish stock. Cook for 2 minutes.
• Transfer the asparagus rolls to a plate.
• Thicken the sauce, with cornstarch and top the asparagus rolls with the sauce.
• Garnish the asparagus, with juliennes spring onions and coriander.