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,
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.