Saute red chili and garlic in 1 TBSP oil. Add sauce mix, heat through and pour over fish fillet.
Arrange the sliced asparagus spears on a plate and pour over a little of the dressing, dot a few pieces of chilli on the plate and some mint leaves torn from the stalks.
Place the fish in a medium-sized plate and pour over with vegetable and sesame oil. Squeeze a bit of lemon juice over the fish.
Thickly slice the warm potatoes and add to a serving bowl, then pour over the dressing.
At that time,500,000 cubic meters of water pour over the falls every minute.
Place thinly shredded jelly in a medium mixing bowl, and mix sauce ingredients and pour over, stir gently.
Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
But again you can pickle them. Slice them thin and pour over a hot mixture of white wine vinegar, dill, peppercorns and salt.
