Fish, Asparagus and Mushroom Parcels

Serves 4


Ingredients:

500g white fish fillets
2 spring onions
1 tbsp oil
1 tbsp finely shredded ginger
2 tbsp flaked almonds
1 (425g) can straw mushrooms, drained
½ cup chicken stock
1 tsp cornflour
¼ cup oyster sauce
200g asparagus, cut diagonally into 3cm pieces


Method:

1. Place each fish fillet on a piece of foil large enough to enclose the fillet.
2. Cut spring onions in halves lengthways and then into 4cm pieces.
3. Heat oil in wok, add spring onions, ginger, almonds and mushrooms. Stir-fry for 30 seconds.
4. Stir in combined stock, cornflour and oyster sauce. Stir over medium heat till thickened. Remove from heat, stir in asparagus. Cool.
5. Spoon mixture evenly over fillets and enclose with foil. Place fish parcels in steamer. Steam, covered, for 10 minutes or until fish is tender.