Stone Bass with Black Beans, Garlic and Stir-Fried Vegetables - Caroline Barty

Ingredients

• For the ginger mayonnaise
• 150ml mayonnaise, preferably homemade
• 45g piece root ginger
• For the fish and vegetables
• 2 heaped tablespoons fermented black beans
• 2 tablespoons Shaoxing wine (rice wine) -or use dry sherry
• 250g asparagus, trimmed
• 2 x 180g stone bass fillets
• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 large garlic clove, peeled and crushed
• 125g trimmed (destalked) shitake mushrooms
• 2 tablespoons furikake seasoning (see intro)
• 1 tablespoon toasted sesame oil