Steamed snapper with asparagus and ginger

Serves 4 people

When buying ginger, choose plump, smooth-skinned pieces whose ends have not yet withered, because the flavour of ginger declines markedly as it ages and desiccates.

  • 4 x 170g snapper fillets
  • 8 shiitake mushrooms, sliced finely
  • 8cm piece ginger, cut into fine batons
  • 1 Tbsp peanut oil
  • 2 tsp sesame oil
  • ½ cup chicken stock
  • 2 bunch asparagus, trimmed
  • 2 eschalots, sliced very finely
  • 2 garlic cloves, sliced very finely
  • 1 Tbsp dried nori seaweed, sliced finely
  • salt and pepper
  • ½ bunch Thai basil leaves

1 Arrange the snapper fillets in a steam basket set over a saucepan of simmering water and cook for 5 minutes, until just firm.

2 Fry the mushrooms and ginger in peanut and sesame oils for 2 minutes, until just-softened in a wok set over a high heat. Pour in the chicken stock and boil briefly, then set aside.

3 Steam the asparagus and fold in with the eschalots, garlic, and nori. Season with salt and pepper, then add the basil. Serve the fish on top.