MUSSELS, FISH & NOODLES WITH COCONUT BROTH

PREP + COOK TIME 35 MINUTES SERVES 4

2 cups (500ml) salt-reduced fish stock 500g cleaned small black mussels 1 teaspoon rice bran oil

2cm piece fresh ginger, cut into

long thin strips

2 cloves garlic, crushed

2 fresh long red chillies, seeded,

chopped finely

10cm stick fresh lemongrass (20g),

white part only, chopped finely 4 kaffir lime leaves

1 teaspoon white sugar

400g thick white fish fillets, cut

into 3cm pieces

150g snow peas, sliced thinly

170g baby choy sum, cut into

1cm pieces

1 teaspoon cornflour

1¼ cups (310ml) coconut-flavoured

evaporated milk

440g fresh thin hokkien noodles 2 medium tomatoes (300g), seeded,

cut in 1cm pieces

1 tablespoon lime juice

3 green onions, sliced thinly into

3cm lengths

1 tablespoon unsweetened shredded

coconut, toasted 1 Bring ½ cup of the stock to the boil in a large saucepan; add mussels to pan and cook, covered, for 3 minutes or until mussels open. Remove from heat. Transfer mussels to a bowl. Strain the liquid through a fine sieve into bowl with mussels.

2 Heat oil in a large saucepan over medium heat; cook ginger, garlic, chilli and lemongrass, stirring, for 1 minute or until fragrant. Add the lime leaves, sugar and remaining stock to the pan. Bring to the boil, then reduce heat; simmer, covered, for 5 minutes. Add fish, snow peas and choy sum; simmer, covered, for a further 5 minutes or until the fish is just cooked through.

3 Stir cornflour and 1 tablespoon evaporated milk in a small bowl until combined. Add the cornflour mixture and remaining milk to pan; stir until hot.

4 Meanwhile, place noodles in a medium heatproof bowl; cover with boiling water, separate with a fork, drain. Divide noodles into four serving bowls.

5 Add tomato, juice, half the onion, mussels and the mussel cooking liquid to the pan; stir to combine. To serve, ladle soup mixture evenly over noodles; top with remaining onion and coconut.