Preheat the vegetable oil to 340° F in a deep fryer or big pot.
Cut the fillets into 1 ounce pieces.
Combine the soy sauce and grated ginger in a small bowl and place the fish pieces into the bowl and douse with the soy-ginger mixture.
Dredge the fish nuggets in the potato starch and deep fry in batches for about 4 minutes until crisp and golden brown. Transfer to a plate lined with paper towels to drain any excess oil.
Deep fry the asparagus without flouring for 30 seconds and drain.