INGREDIENTS
2 handfuls
Live mussels from sustainable sources, fresh
4
Mullet fillets from sustainable sources, small fresh red
200 g
Prawns from sustainable sources, large raw
2
Sea bream fillets from sustainable sources, fresh
3
Chillies, hot red
1
large bunch Coriander stalks removed, fresh
2 cloves
Garlic
1
thumb-sized piece Ginger
2
stalks Lemongrass
2
Limes zest and juice of
6
Spring onions
400 milliliters
Coconut milk, light
1
splash Soy sauce
1
Egg noodles, medium cooked
1
Olive oil