Ingredients:

500 g
2
1 tbsp
1 tbsp
2 tbsp
1 x 425 g
1/2 cup
1 tsp
1/4 cup
200 g

white fish fillet
spring onions
oil
finely shredded ginger
flaked almonds
can straw mushrooms, drained
chicken stock
corn flour
oyster sauce
asparagus, cut diagonally into 3 cm pieces

Directions:

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 4 cm pieces.

3. Heat oil in wok, add spring onions, ginger, almonds and mushrooms. Stir-fry for 30 seconds.

4. Stir in combined stock, corn flour and oyster sauce. Stir over medium heat till thickened. Remove from heat, stir in asparagus. Cool.

5. Spoon asparagus mushroom mixture evenly over fillets and enclose with foil. Place fish parcels in steamer. Steam, covered, for 10 minutes or until fish is tender.