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Adding chili and coconut milk to the mussels will give it a different dimension. Low fat milk can be used in place of the coconut milk but it won’t be the same. This dish is also great with a side of fries, steamed rice or crusty bread and definitely ice-cold beer.
SERVES 4
4 cod fillets (approximately 100g each) 2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
2 garlic cloves, sliced
1 yellow onion, finely chopped
1 teaspoon turmeric powder
2 stalks lemongrass, bruised
2 tablespoons fish sauce
2 chilli padi, chopped
1 cup white wine
1kg live mussels, washed, and de-bearded
Juice of 1 large lime
2 sprigs coriander, roughly chopped
2 kaffir lime leaves, finely sliced
DIRECTIONS