Whitefish and Asparagus Breakfast
- 1 or 2 slabs of whitefish
- Handful of asparagus stalks, trimmed
- 2 Eggs
- Basil (fresh or dried)
- Garlic (fresh, powdered or chipped)
- Soy Sauce
- Fish Sauce
- Black Pepper
- Oil (high heat)
- Sesame Oil
- Green Onion
- (Secret Ingredient…) Cinnamon
- Chop the green onion. (Tip: Scissors work great)
- Heat the oil, chopped green onion, some of the cayenne and some of the garlic- watch that the garlic doesn't burn.
- Spread onto the fish half of all the other spices and herbs- black pepper, cinnamon- just a little, turmeric, basil and remaining garlic and cayenne.
- Drip some of the soy sauce and fish sauce over the fish and the asparagus.
- Cook the fish and asparagus in the same pan. The fish goes in spice-side down. Cook fast and on high heat.
- When it's time to flip the fish, spread the remaining herbs and spices on and turn over. Again, drip a bit of the soy sauce and fish sauce on. Cook fast and hot.
- Remove the fish and the asparagus - cover on a plate to keep warm for a minute or so.
- Break two eggs in the pan, cooking over easy or medium in the remaining hot, spiced oil.
- Serve all together. Drip a little bit of toasted sesame oil over everything.
- If you have a slab or two of good, hearty bread, you can heat it up in the last of the oil in the pan. It will be the perfect complement to the dish.
(Was that pun intended?)
To separate the thicker, stringy part of the stalk from the tender upper part, just hold the stalk at about the middle, grab the thicker end, and give it a quick snap. It will break at exactly the place where the fibery part starts, leaving just the tender top. You can discard the remainder, or you can use it in soups.