Sea Bass and Mussels with Thai Sauce
This Sea Bass and Mussels with Thai Sauce is a flavoursome but speedy dish. James makes a paste which is then combined with coconut milk.
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Cooking tools:
- Mortar and pestle
- Blender
- Chef's knife
- Cutting board
- Citrus press
- Skillet
- Pot
- Mixing bowl
- Spoon
- Fish spatula
- Colander
Ingredients
- 4 x 200g seabass
- Splash of vegetable oil
- 500g fresh mussels
- Splash of white wine
- 1 x 400g coconut milk
- Few sprigs coriander
- 2 limes, juiced
- 1 x 10 cm fresh ginger or galangal
- 3 garlic cloves
- 1 bunch of coriander stalks
- 1 small bunch of mint stalks
- 1 tsp shrimp paste
- 2 green chillies
- 3 lemongrass, chopped
- 4 kaffir lime leaves
- 1 shallot, peeled and diced
- Micro coriander
- Red amaranth
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