Ingredients:

225 g
113 g
1 cup
1 cup
1 tbsp
1 stalk
1/2 onion
6 cloves
4 cloves
2

Marinade:
2 tsp
2 tsp
2 tsp

Seasoning:
2 tbsp
1/3 tsp
1/2 tbsp
1/2 tbsp

mussels
green wrasse fillet
fresh coconut milk
stock
tomato paste
lemongrass
onion
garlic
shallot
chilies

fish gravy
caltrop starch
oil
a pinch of pepper

lime juice
pepper
granulated sugar
fish gravy

Method:

1. Defrost mussels. Shell and wash. Drain well. Cut fillet into thick slices. Add marinade ingredients. Marinade for 10 minutes. Scald in boiling water and drain well.

2. Crush lemongrass, onion, garlic, shallot and chili. Put into a mixer. Add 1 cup of water. Blend well. Strain. Set water aside.

3. Heat 2 tsp of oil. Saute tomato paste over low heat until fragrant. Add strained water, seasoning, stock and coconut juice. Bring to the boil. Try the taste. Put in mussels and fillet. Boil again. Dish up, Serve.