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
Steamed snapper with asparagus and ginger
Fresh ginger rhizomes are more commonly associated with savoury dishes, as their acidity and heat blends well with mild proteins like fish and poultry.
When buying ginger, choose plump, smooth-skinned pieces, with ends not yet withered.
When cooking, there is no need to peel the skin off ginger, as it’s perfectly edible. So simple grate or chop the ginger skin and all for the truest version of the spice.
Method
Arrange the snapper fillets in a steam basket set over a saucepan of simmering water and cook for 5 minutes, until just firm.
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.
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.
Submitted byFast Ed
Tips and Tricks
For maximum shelf life, store aparagus whole and unwashed in a sealed plastic bag in the vegetable drawer.
You know asparagus is going bad when the tips begin to turn dark green – It is still safe to eat at this point if you cut off the tips and cook immediately.
Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.
