Rinse and drain an egg; Set an egg separator over a basic glass bowl; Break the egg into the egg separator, draining the egg white into the bowl.
Add seasoning (1) and the egg white to a mixing bowl; Mix.
Scrape the scales of grouper fillets with a fish scaler; Rinse them; Pat-dry them with kitchen paper; Slice them; Marinate them with the seasoning mixture from the step 3 for 30 minutes.
Discard any wilted yellow chives; Soak them in water for 15 minutes; Remove them; Rinse them under running water; Drain them; Cut them into sections.
Rinse, drain, peel and slice ginger.
Rinse and drain spring onion; Cut off any roots; Cut it into sections.
Rinse, drain and peel carrots; Trim an half inch off its top and the bottom; Slice it.
Rinse and drain asparagus; Trim an inch from the tough stems; Cut it into sections.
Add 6 tbsp oil into a nonstick wok; Bring to the boil over a high heat; Turn to a low heat; Arrange the grouper fillets in the wok; Pan-fry them over a low heat till both sides are golden brown; Set the grouper fillets aside; Turn off the heat; Gently pat-dry the grouper fillets with kitchen paper.
Add seasoning (2) into a mixing bowl; Mix.
Set the oil aside, leaving 2 tbsp oil in the wok; Add the spring onion and the ginger; Stir-fry them over a medium heat till fragrant; Add the carrot and the asparagus; Stir-fry them over a medium heat for 3 minutes; Pour the seasoning (2) into the wok; Bring to the boil over a high heat; Add the yellow chives and return the grouper fillets to the wok; Stir-fry them over a high heat for 3 minutes; Turn off the heat; Arrange it on a serving plate; Ready to serve.