Yield: 8 Servings
|1 pounds||Ling cod or other firm white|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Dry sherry|
|1 teaspoon||Fresh ginger|
|½ cup||Sliced scallions|
|2 cups||Vegetable oil|
|1 cup||Fish paste|
|4 teaspoons||Thai-style chile paste'|
Fish Paste: Place all ingredients in a blender or food processor and reduce to a paste. add more cornstarch.
Asparagus: Heat the oil to medium in a wok or other deep, heavy vessel. Take 3 or 4 asparagus spears in one hand and about 2 or 3 tablespoons of fish paste in the other. Wrap the fish paste around the middle of the sheave to bind it together. Drop it into the hot oil and deep fry for about 3 minutes, or until the fish paste is set and just beginning to brown. Remove and drain. cooking three or four sheaves at a time. Combine the remaining fish sauce and chile paste and drizzle over the cooked sheaves.
Variation: To reduce calories, cook the sheaves in boiling clarified chicke or fish stock. You could also use green beans, or bell peppers cut into th strips lengthwise.