a perch of about 500g, 150g fresh asparagus shoots, a bit of canned corn mousse, an egg, salt, gourmet powder, rice wine, water chestnut powder, all in suitable amounts

RECIPE

1. Remove the head, tail and intestines of the perch, clean and slice it into pieces of about 7 cm long, coat them with the paste of the egg white, salt, gourmet powder, rice wine, water chestnut powder. Roll the asparagus shoots in the perch slices, steam 4 minutes, then take them out.
2. Fry the corn mousse into paste, put in little done oil, then pour the paste on the rolls.