Asparagus & Fish Rolls

Ingredients
6 stalks asparagus
2tbsp cornstarch
200g fishmeat
50g pork belly
1 egg white
1/2tsp salt
2tsp ginger juice
1/2cup stock
1/2cup water

1tsp cornstarch
fewdrops sesame oil


1. Peel asparagus, rinse & cut into 6-cm sections. Scatter 1 tbsp cornstarch over it evenly.
2. Mince fish & pork belly separately before mixing them together. Combine well with egg white, salt & ginger juice till sticky. Mix in 1 tbsp cornstarch.
3. Coat asparagus with mince meat mixture.
4. Steam asparagus rolls on high heat for about 8mins.
5. Mix stock, water & cornstarch and bring to boil, add in sesame oil then drizzle on the steamed asparagus rolls.

note* 
- I usually boil a big pot of chicken stock & batch freeze them into cubes for future use. It comes in real handy for dishes that calls for stock. A whole lot healthier than using off the shelf stock cubes.
- Pork belly takes longer to mince thus mincing them separately from the fish will prevent the fish meat from getting too soggy.


Was skeptical about my kids liking this dish as asparagus by itself is a little bitter. But to my pleasant surprise, the mince fish/belly + the sauce compliments the asparagus very well, and they love it :)
I made 18 of these and they finish every piece & ask for more. A very healthy dish (- the pork belly)