|White fish fillet||1 Pound|
|Canned asparagus tips||10 Ounce|
|Minced ham/Cooked pork||2 Ounce|
|Fat||2 Cup (32 tbs)|
|Soy sauce||1 Tablespoon|
Skin the fish and cut into fingers about 2 1/2 inches by 1 inch.
Make a slit through the centre to form a pocket.
Drain the asparagus, keeping the liquid.
Chop half the tips and mix with the ham.
Press this mixture into each 'pocket'; secure with cocktail sticks.
Beat the egg and dip the fish in it, then in half the cornflour (cornstarch).
Do this twice.
Fry the fingers in hot deep fat for 4-5 minutes.
Drain, remove sticks, and keep hot.
Chop the spring onions (scallions) very finely; wash and slice the mushrooms thinly; fry both in a little oil for 1 minute.
Mix the rest of the cornflour (cornstarch) to a smooth paste with a little cold water, stir in soy sauce and 3-4 tablespoons of the asparagus liquid, mix well and add to the pan.
Add the remaining asparagus and heat gently, stirring until slightly thickened.
Arrange the vegetables on a large serving dish and place the fish rolls on top.