Brill with Thai style shellfish and coconut broth
Ingredients
- 4 tbsp vegetable oil
- 2 banana shallots, sliced
- 1 knob fresh root ginger, grated
- 4 garlic cloves, crushed
- 2 tsp Thai chilli paste
- 1 tsp shrimp paste
- 200ml/7fl oz fish stock
- 400ml/14fl oz coconut milk
- 1 lemongrass stalk, smashed
- 3 lime leaves
- 300g/10½oz mussels, scrubbed and debearded
- 300g/10½oz clams or cockles, scrubbed and debearded
- 6 king prawns, peeled and heads removed
- 6 shitake mushrooms
- 3 small or medium cuttlefish, cut into small pieces
- bunch fresh coriander
- 200g/7oz brill fillet, cut into 4 pieces
- 20ml Thai fish sauce
- 1 lime, juice of ½, ½ cut into 4 wedges
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