TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather than use a
sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and
bang the grater against something solid like the
side of a pan or dull
side of a large chef's knife, and it will spatter haphazardly over the fish, which is what you want.