Peel and finely dice the onion and the fresh ginger. Cut the lemongrass into thin slices. Wash the lime and cut into small dice (leaving the skin on).
Heat a saucepan and add a little olive oil. Sweat the onions, lime, lemongrass and the ginger. Add the mussels and 100ml water to the pan, cover and cook until the mussels are open. Remove the mussels from the pan and de-shell before setting aside. Reduce the liquid a little and then add the coconut milk. Simmer for 10 minutes then rectify the seasoning. Pass the liquid through a fine sieve and reserve.
Peel the carrots and finely slice. Peel the turnips and cut into small dice. Peel and quarter the mushrooms. Finely slice the fennel.
Heat a wok to hot and add a drizzle of olive oil. Sauté the vegetables with a pinch of salt and piment d'Espelette. Once cooked, add the sesame seeds.
Remove the bones from the sea bream fillets. Season the fish with fleur de sel, piment d'Espelette and lay a tarragon leaf on top of each fillet. Roll the sea bream up and secure with a cocktail stick or a piece of string.
Place the tarragon sprigs in a wok with a glass or two of water. Place a grill rack over the water. Place the fish on the grill rack, cover and allow to steam cook over a low heat for 6 minutes.
Serve the mussels on top of the wok fried vegetables, drizzle over the mussel jus and finish with a fillet of sea bream. Serve immediately.
«Feel free to use cream instead of coconut milk in this recipe.»