Sea Bass and Mussels with Thai Sauce

This Sea Bass and Mussels with Thai Sauce is a wonderfully flavoursome but speedy dish. James makes a paste with ginger, garlic, lemongrass, chillies, shallot, coriander mint and kaffir lime which is then combined with herbs, limes and coconut milk to make a delicious sauce!

Ingredients

4 x 200g seabass
Splash of vegetable oil

Sauce

500g fresh mussels
Splash of white wine
1 x 400g coconut milk
Few sprigs coriander
2 limes, juiced

Paste

1 x 10 cm fresh ginger or galangal
3 garlic cloves
1 bunch of coriander stalks
1 small bunch of mint stalks
1 tsp shrimp paste
2 green chillies
3 lemongrass, chopped
4 kaffir lime leaves
1 shallot, peeled and diced

To serve

Micro coriander
Red amaranth

Method

Print Recipe

In a food processor, blitz all the paste ingredients together.
Cook the mussels in the wine at high heat in a pan with a lid. Once they are open, take off the heat drain into a bowl through a sieve. Pick most of the mussels out of the shells.
In a pan, heat the paste in a little vegetable oil and cook gently for 3 mins. Pop back in the food processor and blitz with the top of the herbs, limes and coconut milk. Pour into a pan with the mussels and gently cook for 2 mins.
Pan fry the fish for 3 mins on each side.
To serve, sit the fish on a plate and spoon the sauce and mussels all around. Top with red amaranth and micro coriander.

Ingredients

4 x 200g seabass
Splash of vegetable oil

Sauce

500g fresh mussels
Splash of white wine
1 x 400g coconut milk
Few sprigs coriander
2 limes, juiced

Paste

1 x 10 cm fresh ginger or galangal
3 garlic cloves
1 bunch of coriander stalks
1 small bunch of mint stalks
1 tsp shrimp paste
2 green chillies
3 lemongrass, chopped
4 kaffir lime leaves
1 shallot, peeled and diced

To serve

Micro coriander
Red amaranth

Method

In a food processor, blitz all the paste ingredients together.
Cook the mussels in the wine at high heat in a pan with a lid. Once they are open, take off the heat drain into a bowl through a sieve. Pick most of the mussels out of the shells.
In a pan, heat the paste in a little vegetable oil and cook gently for 3 mins. Pop back in the food processor and blitz with the top of the herbs, limes and coconut milk. Pour into a pan with the mussels and gently cook for 2 mins.
Pan fry the fish for 3 mins on each side.
To serve, sit the fish on a plate and spoon the sauce and mussels all around. Top with red amaranth and micro coriander.