Steamed Snapper with Asparagus and Shiitake Asian Broth

Prep Notes

This recipe is gluten, dairy and sugar free. It is inspired by a recipe by Dr. Mark Hyman from his 10 Day Detox book. It is one of my favourites as it is quick and delicious!

Cooking Time

15 minutes Prep Time; 10 minutes Cook Time




  • 4 snapper fillets, or fish of your choice (100 to 175g each)
  • 2.5cm piece fresh root ginger, peeled and diced
  • 2 garlic cloves, peeled and cut finely
  • 4 spring onions, trimmed and sliced on the diagonal into 2.5 cm pieces
  • 250g shiitake mushrooms, stems removed and sliced
  • 250g asparagus tips, cut into halves
  • 1 tsp coconut oil 
  • 475ml fish stock
  • 2 tbsp tamari
  • 1 tbsp sesame oil


  1. Heat the the coconut oil in wok over medium heat and add the garlic and ginger. Sauté for about 30 seconds. 
  2. Add the mushrooms and asparagus and sauté for another minute.
  3. Place the fish on top of the vegetables, skin side down. Throw the spring onions on top.
  4. Combine the tamari and fish stock and add to wok. Cover and bring to boil.
  5. Reduce heat as it reaches a boil and simmer gently for about 5-7 minutes with the lid on until fish is cooked through.
  6. Serve by placing each fish fillet into a serving bowl and cover with cooking stock. Drizzle sesame oil on top.


I sometimes like to substitute prawns for the snapper. When I really feel like treating myself, I use black cod.