Steamed snapper with asparagus and ginger

by Ed Halmagyi


  • 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.

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