Monkfish and Mussels with Thai sauce
This Monkfish and Mussels with Thai Sauce is the perfect dish to blast away the festive cobwebs. It is packed with great flavours and spices
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Butcher's twine
- Oven
- Baking sheet
- Pan
- Chef's knife
- Cutting board
- Microplane
- Serving platter
- Measuring spoon
- Spoon
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
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