Thai Baked Stone Bass, Green Curry, Mussels, Sweetcorn Recipe
Indulge in our Thai Baked Stone Bass, perfectly baked to flaky perfection and infused with aromatic herbs. Accompanied by a rich and creamy green curry sauce, this dish is complemented by tender mussels and sweetcorn, adding a delightful sweetness to every bite. Experience a symphony of flavors that transport you to the vibrant streets of Thailand with each mouthful.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.
- 2
Make the Green Curry Sauce
In a saucepan, combine coconut milk, green curry paste, lime juice, minced garlic, grated ginger, salt, and black pepper. Bring to a simmer over medium heat, stirring to combine.
- 3
Add Mussels
Add the cleaned mussels to the saucepan with the green curry sauce. Cover and cook for about 5-7 minutes, or until the mussels have opened.
- 4
Prepare the Stone Bass
Preheat the oven to 200°C (400°F). Season the stone bass fillets with salt and black pepper. Place them in a baking dish.
- 5
Bake the Stone Bass
Pour a portion of the green curry sauce over the stone bass fillets and bake in the preheated oven for 15-20 minutes, or until cooked through.
- 6
Combine and Serve
In a serving dish, combine the mussels, sweetcorn, and remaining green curry sauce. Serve the baked stone bass on top, garnished with fresh cilantro.
