How to Make It
Step 1
Marinate cod fish with dark and light soy sauce. Preheat oven* to 220°C. Place spring onion on aluminium tray. Arrange cod fish over spring onion and bake for 8 minutes, remove from oven and brush the fish with honey.
Step 2
Heat oil in wok, stir fry egg white and diced asparagus, remove and drain. Add hot water to wok together with egg white, remove and drain
Step 3
Add supreme stock, conpoy and seasonings to wok. Thicken the sauce with corn starch batter, return egg white to the wok, mix well and dish. Place cod fish on top and drizzle Italian balsamic vinegar on the side.
Step 4
Garnish with parsley. Ready to serve.
