MUSSELS, FISH & NOODLES WITH COCONUT BROTH
MAKES 6 PREP 20 MINS COOK 25 MINS + COOLING
2 cups low-salt fish stock
500g cleaned small black mussels
1 tsp rice bran oil
2cm piece fresh ginger, shredded
2 cloves garlic, crushed
2 long red chillies, seeded, chopped finely
10cm lemongrass, white part only, chopped finely
4 kaffir lime leaves
1 tsp sugar
400g thick white fish fillets, chopped
150g snow peas, sliced
170g baby choy sum, chopped
1 tsp cornflour
375ml coconut-flavoured evaporated milk
440g fresh thin hokkien noodles, heated
2 tomatoes, seeded,
1 tbsp lime juice
3 green onions, sliced 1 tbsp unsweetened shredded coconut, toasted
1 In a large saucepan, bring ½ cup stock to the boil, add mussels, cook, covered, 3 mins or until mussels open. Remove from heat. Transfer strained liquid and mussels to a bowl.
2 In a large saucepan, heat oil on medium, saute ginger, garlic, chilli and lemongrass, 1 min. Add lime leaves, sugar and remaining stock. Simmer on low, covered, 5 mins. Add fish, snow peas and choy sum, simmer, covered, 5 mins or until fish is just cooked.
3 In a bowl, combine cornflour and 1 tbsp evaporated milk. Add to pan with remaining milk, stir until hot.
4 Add tomato, juice, half the onion, mussels and reserved cooking liquid to pan. Serve with remaining onion and coconut.
5.3g Total fat 2.4g Sat fat 1475kj (353 cals) 29.1g Carbs 43.7g Protein 5g Fibre 415mg Sodium