Thai
Thai - Seafood Specialties
Seafood Specialty - Coconut Cream
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 800g mussels, scrubbed and debearded
- • 400ml coconut cream
- • 2 stalks lemongrass, smashed
- • 4 kaffir lime leaves, torn
- • 3 slices galangal
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 2 bird's eye chilies, sliced
- • Fresh coriander, for garnish
Preparation Steps
1
Phase 1
Scrub and debeard the mussels, discarding any that are open.
2
Phase 2
Gently warm the coconut cream with lemongrass, galangal, and kaffir lime leaves.
3
Phase 3
Stir in fish sauce and palm sugar until dissolved.
4
Phase 4
Add the mussels, cover, and steam 5-6 minutes until they open wide.
5
Phase 5
Remove the aromatics, scatter with chilies and coriander, and serve in the broth.