MUSSELS, FISH & NOO­DLES WITH CO­CONUT BROTH

MAKES 6 PREP 20 MINS COOK 25 MINS + COOL­ING

Woman’s Day (Australia) - - Food To Love -

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,

1cm pieces

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

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