100gm white fish
3 small organic garlic cloves finely chopped
1 ginger nub finely chopped
1/2 red chili chopped
1/2 lime squeezed
1/2 massel chicken cube
1 cup fresh asparagus
1 cup chopped cabbage
Throw the ginger, chili and garlic on fish in a bowl, squeeze lime on, flip over a bit to marinate while preparing by chopping the asparagus and cabbage.
Toss your fish and the marinade into a smallish to medium frypan.
Cook until the fish looks almost done.
Add 1/2 stock cube and 1/2 cup water.
In theory you’re thinking a sauce might work.
Add more water because you underestimated the stock cube and you decide that this should be a soup after all.
Add even more water because you decide to add the veg.
Add cabbage and asparagus.
Hunt around like a crazy to find the lid to the frypan.
After about 5 mins, when asparagus looks al-dente, serve in clever bowl/cup.
By the hilarious Jess Hunter