Brill with Thai-style shellfish and coconut broth
Delicate brill is paired with plump mussels and cockles in a fragrant coconut broth infused with lemongrass, ginger, and lime leaves. The silky broth provides a vibrant balance of creamy richness and gentle chili warmth. Serve piping hot in shallow bowls to enjoy every drop of the luxurious sauce.
Ingredients
- Vegetable oil60 ml
- Fish Broth500 ml
- Coconut milk400 ml
- Lime leaves2 ცალი
- Fish sauce40 ml
- Lime juice30 ml
Instructions
5 steps- 1
Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2-3 minutes.
- 2
Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes.
- 3
Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3-4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander.
- 4
Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1-2 minutes, until cooked through.
- 5
Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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