Vietnamese Food Recipes For Mussel Soup with Coconut Juice

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Mussel Soup with Coconut Juice

Ingredients

225g mussels
113g green wrasse fillet
1 cup fresh coconut juice
1 cup stock
1 tablespoon tomato paste
1 stalk lemongrass
½ onion
6 cloves garlic
3 cloves shallot
2 chilies

Marinade

2 teaspoons fish gravy
2 teaspoons caltrop starch
2 teaspoons oil
A pinch of pepper

Seasoning

2 tablespoons lime juice
1/3 teaspoon pepper
½ tablespoon granulated sugar
½ tablespoon fish gravy

Method for Cooking Mussel Soup with Coconut Juice:

Defrost mussels. Shell and wash. Drain well. cut fillet into thick slices. Add marinade ingredients. marinate for 10 minutes. Scald in boiling water and drain well.
Crush lemongrass, onion, garlic, shallot and chili. Put into a mixer. Add 1 cup of water. Blend well. strain. Set water aside.
Heat 2 teaspoons of oil. Sauté 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.

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Last Updated: 08/01/12