Page 88 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Stir-fried Fish Fillets with
Asparagus, Fresh Lily Bulb and Carrot
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 200 kcal
Carbohydrate: 19 g
Protein: 17 g
Fat: 6 g
Cholesterol: 39 mg
Dietary fibre: 2.3 g
Sodium: 471 mg

INGREDIENTS: METHOD
• Fish fillets 2 taels (~80 g) 1. Rinse and pat dry the fish fillets,
• Asparagus 1 tael (~40 g) and cut into pieces. Marinate for 10
• Carrot 1½ taels (~60 g) minutes.
• Fresh lily bulb ½ bulb 2. Rinse and cut the asparagus in
• Ginger 1 slice sections. Peel, rinse and cut the
• Vegetable oil 1 tsp carrots into thin slices.
3. Rinse and soak the fresh lily bulb,
MARINADE (for fish): and tear it into small pieces. Drain
• Light soy sauce ⅛ tsp and set aside.
• Sesame oil ⅛ tsp 4. Prepare the thickener by mixing
• Sugar ⅛ tsp cornstarch with dark soy sauce and
• White pepper a pinch water.
• Shaoxing wine ½ tsp 5. Blanch the asparagus and carrot
• Cornstarch ½ tsp slices in boiling water. Drain and set
aside.
THICKENER: 6. Heat up oil in a non-stick pan. Sauté
• Dark soy sauce 1 tsp the ginger and pan-fry the fish fillets
• Cornstarch 1 tsp lightly. Add in asparagus and carrot
• Water 2 Tbsp slices, cover and simmer for a while.
7. Stir in the lily bulb. Cover and simmer
for a while. Pour in the thickener and
cook until the lily bulb is done.

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