Fast Ed's Steamed Snapper with Asparagus & Ginger :: from Do Something's FoodWise web site

Submitted by:

Ed Halmagyi

Fast Ed's Steamed Snapper with Asparagus & Ginger

Ingredients

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

Method

Serves 4

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.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.

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