Thai
Thai - Seafood Specialties
Seafood Specialty - Lemongrass
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
- • 1kg fresh mussels, scrubbed
- • 4 lemongrass stalks, bruised
- • 5 kaffir lime leaves
- • 3 slices fresh galangal
- • 2 bird's eye chilies, sliced
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Scrub the mussels and pull away the beards, discarding any that stay open.
2
Phase 2
Bruise the lemongrass and lay it in a wide wok with the galangal and kaffir lime leaves.
3
Phase 3
Tip in the mussels, cover, and steam over high heat 4-5 minutes until the shells open.
4
Phase 4
Stir the fish sauce, lime juice, and chilies together for a dipping dressing.
5
Phase 5
Discard any unopened mussels, toss with coriander, and serve with the dressing.