To make it, thick slices of asparagus were quickly sizzled in hot oil, then flavoured with garlic, ginger and citrus/soy-flavoured ponzu sauce. Like the roasted fish, the stir-fry was not an overly complex creation, but when spooned over the flaky, healthy-fat-rich fish, the two tastes swam brilliantly together. You could simply serve the fish with steamed rice, or be more adventurous and serve it with my second recipe, curried fried rice, made by frying cold, cooked rice with curry powder, vegetables and mushrooms until piping hot and golden in colour. As noted in a past column on fried rice, it’s important that you use cooked rice that was cooled and allowed to dry before being fried. Rice in this form will easily separate when fried and nicely combine with other ingredients. Hot just-cooked rice would overcook and clump together when fried.