Ingredients
- 500 fish fillets (white)
- 4 just before (serving)
- 3 blend
- 2 heat oil in (pan)
- 1 egg (white)
- 1 fish mixture
- 1 scrub mussels
- 1 kg
- 1 stem lemon grass (fresh)
- 1 clove garlic
- 1 onion
- 30 ml oil
- 16 ml cream
- 10 gr ginger (finely chopped fresh)
- 3 gr shrimp paste
- 2 gr basil (chopped fresh)
- 2 slices chillies (fresh red)
layer. Cook, covered tightly, over pan of boiling water, for about 3 minutes or until fish mixture is cooked through. Makes 6 servings. Mussels can be prepared a day ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable. From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The Australian Women's Weekly Home Library, 199
1. ISBN 0-94912833-3
