Brill with Thai-style shellfish and coconut broth
Step into seafood heaven with Matt Tebbutt’s aromatic shellfish broth and grilled brill dish from Saturday Kitchen.
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
- 300²µ/10½´Ç³ú mussels, scrubbed and debearded
- 300²µ/10½´Ç³ú 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
Method
Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes.
Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes.
Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander.
Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through.
Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges.
