Number of serving: 4
Preparing time: 5 minutes + 10 minutes to
Cooking time: 5 minutes
3 Kiwi fruit, peel and mash
500g Sea Bass (boneless), cut into large pieces 6cm x 6cm
2 tablespoons Chinese cooking wine (Shao Xing wine, could be replaced
with white wine)
1 tablespoon lemon juice
250ml (1 cup) water
2 teaspoon salt
½ teaspoon pepper
½ teaspoon salt
½ teaspoon sugar
1 pinch pepper
1 tablespoon white vinegar (or rice vinegar)
1 tablespoon olive oil
Mix kiwi with seasoning ingredients to make sauce, set aside.
Blanch asparagus in boiling salty water, then cut to 5cm length stick.
Set aside. Rub fish with marinate ingredients. Marinate for 10 minutes.
Put water into saucepan, bring to boil. Put in fish, wine and lemon
juice, asparagus and salt. Cook over low heat for 5 minutes or until
fish is cooked. Remove the fish to serving plate, pour the kiwi sauce
on top. Ready to serve.