Shang Palace

Ingredients (recipe for 1 serving) 

• 200g cod fillet
• 2pcs egg white
• 5g conpoy
• 60g spring onion
• 40ml superior soup
• 10g diced asparagus
• 5ml light soy sauce
• 3ml dark soy sauce
• 2g chicken powder
• 3g sugar
• 2g corn starch
• 30g honey
• 10ml Italian balsamic vinegar
• Parsley (garnish)

Method 

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.
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.
3. Add superior soup, 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 it and drizzle Italian balsamic vinegar on the side.

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