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.