Just Cooking recipes

Mussel and fish coconut broth

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


• 1 tbsp (15ml) coconut or canola oil
• 3 cloves garlic, crushed
• 5cm knob ginger, grated
• 2 chillies, deseeded and finely sliced
• 2 cans (410g each) coconut milk
• 1 cup (250ml) fish stock
• 1 bunch spring onions, chopped
• 500g sustainable firm white fish, cubed
• Juice of 1 lemon or 3 limes
• 3-4 tbsp (45-60ml) fish sauce
• Large handful coriander, finely chopped
• 30 mussels, steamed and shelled

Preparation method

  1. Heat oil in a large pot.
  2. Fry garlic, ginger and chillies for 1 minute.
  3. Add coconut milk and stock, and heat.
  4. Remove from heat, and allow to infuse for about 30 minutes.
  5. Reheat. Add spring onions and fish, and cook for 5 minutes.
  6. Add remaining ingredients, and cook for a further few minutes.
  7. Adjust seasoning, and serve with a scattering of coriander or ladled over egg or rice noodles.
  8. Serve with extra lime and chilli on the side, if you like.