100ml vegetable oil (depends on the pan size) 50g (3 ½ tbsp) butter 150g x 4 rockling fillets ½ onion, sliced ½ yellow capsicum, julienned 80g (¾ cup) button mushrooms, sliced 2 spears asparagus 3 tbsp white wine 150ml stock/ water 1 ½ tbsp mirin 2 cubes of S&B Golden Curry Mix Medium Hot 92g, chopped parsley, chopped, for garnish 2-3 cherry tomatoes, halved, for garnish
Heat enough oil and butter in a pan over medium heat. Pan fry rockling fillets for 3-4 mins each side or until cooked through. Set aside.
To make the sauce, cook onion, capsicums and mushrooms and asparagus over a pan. Then add wine, stock/ water, mirin and bring to boil. Turn off heat, add into S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
To serve, pour sauce over the rockling and garnish with parsley and tomatoes.