6 fish fillet
400 g mushrooms
1 cup cooked asparagus, in pieces
1/2 cup chicken broth
1/4 cup oyster sauce
3 Cambray onions
2 tbsp almond
1 tbsp chopped ginger
1 tsp corn starch
Fry in oil the onion, ginger, almonds and mushrooms.
Add the chicken broth, oyster sauce and cornstarch.
Cook while moving to thicken.
Add asparagus, remove from heat and allow to cool at room temperature.
Wrap well each fish fillet in foil along with a bit of the sauce.
Steamed for 15 minutes and serve.