Instructions: Place each fish fillet on a piece of foil large enough to enclose the fillet.

Cut spring onions in halves lengthways and then into 4 cm pieces.

Heat oil in wok add spring onions ginger almonds and mushrooms.

Stir fry for 30 seconds.

Stir in combined stock cornflour and oyster sauce.

Stir over medium heat till thickened.

Remove from heat stir in asparagus.

Cool.

Spoon mixture evenly over fillets and enclose with foil.

Place fish parcels in steamer.

Steam covered for 10 minutes or until fish is tender.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.