Brill with Thai-style Shellfish and Coconut Broth

Step into seafood heaven with aromatic shellfish broth paired with tender grilled brill, a fragrant dish full of Thai flavours perfect for any occasion.

Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 4
Dietary: Egg-free, Nut-free

Ingredients

• 6 king prawns, peeled and heads removed

• 200g/7oz brill fillet, cut into 4 pieces

• 300g/10½oz mussels, scrubbed and debearded

• 300g/10½oz clams

• 200ml/7fl oz fish stock

• 3 small or medium cuttlefish, cut into small pieces

• 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

• 400ml/14fl oz coconut milk

• 1 lemongrass stalk, smashed

• 3 lime leaves

• 6 shiitake mushrooms

• Bunch fresh coriander

• 20ml Thai fish sauce

• 1 lime, juice of ½, ½ cut into 4 wedges

Method

1. Warm the oil in a saucepan over medium heat. Add the shallots, ginger, and garlic and sweat gently for 2–3 minutes.

2. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Pour in the fish stock, coconut milk, lemongrass, and lime leaves. Simmer for 5 minutes.

3. Discard any mussels, clams, or cockles with broken shells or that do not close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until shells open, about 3–4 minutes. Discard any that remain closed.

4. Stir in the cuttlefish pieces and sprinkle over the coriander.

5. Meanwhile, preheat the grill to high. Grill the brill pieces on both sides for 1–2 minutes, until cooked through.

6. Add the fish sauce and lime juice to the broth, then taste and season.

7. Serve the broth alongside the brill fillets and lime wedges.

Perfect With: Steamed jasmine rice and crisp Asian greens for a vibrant, satisfying meal.

(This recipe is adapted from Saturday Kitchen.)