Monkfish and Mussels with Thai sauce - James Martin Chef

Ingredients

• 2kg monkfish tail
• 1 x 400g coconut milk
• few sprigs coriander
• 1 lime sliced
• 1 lemongrass sliced lengthways
• 500g fresh mussels
• 1 x 10cm fresh ginger or galangal
• 3 garlic cloves
• 1 bunch coriander
• 1 small bunch mint
• 1 tsp shrimp paste
• 2 limes
• 2 green chillies
• 2 lemongrass
• 4 kaffir lime leaves
• 1 tbs fish sauce
• 1 tbs soy sauce
• 1 shallot peeled and diced
• 1 tbsp palm sugar