18 oz sable fish, cut into 3 portions, bones removed and skin on
salt and pepper to taste
½ tsp turmeric powder
2 Tbsp vegetable oil
1 can coconut milk
2 stalks lemongrass, crushed and sliced diagonally
1 inch knob ginger, cut in two pieces
½ orange pepper, diced
7 oz cooked lobster tail meat
1 pinch chili flakes
3 lb(s) local mussels, washed and beards removed
¼ cup white wine
3 sprig Thai basil, leaves only; reserve buds for garnish
salt to taste
1 baguette, cut into 1 1/4 inch diagonal slices
4 clove garlic cloves, pressed
1 sticks salted butter
1. Season sable fish with salt and pepper to taste. Rub 1/2 teaspoon of turmeric evenly on the fish. Set aside for 5 minutes.
2. Heat 2 tablespoons of oil in a non stick pan on high. Sear sable fish skin side down for 4 minutes, turn when skin gives freely from the pan and cook for another 3 minutes.
3. Serve the fish on top of the mussels’ broth, garnish the fish with basil leaves and buds and serve with garlic bread.
1. Bring coconut milk, lemongrass, ginger and chili flakes to a boil in a wok reduce heat to a simmer.
2. Add the orange pepper and black pepper. Simmer for 10 minutes total.
3. Add lobster to the coconut broth to heat through.
1. Steam mussels with white wine in a covered pot. Shake the pot occasionally.
2. Check mussels after five minutes, if the mussels have not opened close lid and cook for another 2 minutes.
3. Spoon mussels and some of the cooking liquid into the coconut broth, making sure not to transfer the gritty liquid from the very bottom.
4. Add salt to taste and the Thai basil.
1. Mix crushed garlic into butter.
2. Cut baguette in 1.25 inch diagonal slices. Spread garlic butter and put under broiler for 2 minutes or until golden brown.