Spicy Coconut Seafood Stew
I always like to add chili and coconut milk to my mussels as this gives them 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.
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
- Heat the oven to 230 degrees Celsius. Season the fish fillets with olive oil, salt and pepper. Place the fillets on a tray and bake in the oven for 10 minutes or till cooked through. Place the fillets in a big bowl each. Keep warm.
- In the meantime, melt the butter in a pot, and cook
the garlic and onion for 5 minutes. Add the turmeric, lemongrass, fish sauce and chilli padi. When the onion has turned translucent, add the white wine. Let it come to a boil and then, add the mussels. Cover the pot
with the lid. Leave the mussels on high heat for 2 to 3 minutes, shaking the pot from time to time.
- Remove the lid. The mussels should all be open (discard any un-opened ones). And add the coconut milk. Once it starts to bubble, turn off the heat and add the lime juice. Give it a good stir and pour into the bowls with the fish fillets. Garnish with chopped coriander and kaffir lime leaf. Serve immediately with some crusty bread or rice to soak up all that lovely sauce!