Snapper with mussels, wok-fried vegetables and crème fraÎche
- Heat a wok until smoking, then add half the oil and quickly stirfry the snapper and mussels in 3 batches until golden and just cooked. Remove the seafood from the pan and keep it warm.
- Wipe the wok clean. Peel and grate the ginger, chop the garlic and spring onions, then seed and chop the chilli. Cut the asparagus on the diagonal and trim the snow peas.
- Heat the remaining oil in the wok until just smoking. Quickly fry the ginger, garlic, spring onions and chilli until fragrant, then add the asparagus and snow peas and cook until tender. Return the seafood and any juices to the wok with the stock, soy sauce and sugar. Bring to a boil. Tear the mushrooms into pieces and fold in around the fish. Arrange on a large serving plate, spoon the crème fraîche over the top and serve.