SEAFOOD IN COCONUT BROTH

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1475kj COST $$$$

2 cups salt-reduced fish stock 500g cleaned black mussels 1 tsp vegetable oil 2cm piece ginger, thin strips 2 garlic cloves, crushed 2 long red chillies, seeds removed, chopped finely 10cm stalk lemongrass, white part only, chopped finely 4 kaffir lime leaves 1 tsp sugar 400g thick white fish fillets, 3cm pieces 150g snow peas, sliced thinly 1 bunch choy sum, 1cm pieces 1 tsp cornflour 1 ¼ cups coconut-flavoured evaporated milk 440g thin hokkien noodles 2 tomatoes, seeded, 1cm dice 1 tbsp lime juice 3 green onions, 3cm lengths 1 tbsp unsweetened shredded coconut, toasted 1 In a large pan, bring ½ cup stock to boil, add mussels and cook, covered, 3 minutes or until mussels open (see tip). Transfer to a bowl, straining liquid. 2 In a saucepan, heat oil and cook ginger, garlic, chilli and lemongrass, stirring, 1 minute. Add leaves, sugar and remaining stock. Bring to boil. Simmer, covered, 5 minutes. 3 Add fish, snow peas and choy sum. Simmer, covered, 5 minutes or until the fish is just cooked through. 4 Combine cornflour and 1 tbsp evaporated milk. Add to pan with remaining milk. Stir until boiling. 5 Place noodles in a heatproof bowl and cover with boiling water. Separate with a fork, drain. Divide noodles into four serving bowls. 6 Add tomato, juice, half onion, mussels and mussel cooking water. Stir to combine. Serve soup over noodles. Top with coconut and remaining onion.