Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Blue Mussels
(Mytilus Chilensis)

Green Mussels
(Mytilus Viridis)

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  • 24 New Zealand Green Lip Mussels (on half their shells)
  • 100g pork mince
  • 2 lime leaves, shredded (optional)
  • 1/2 a lemon grass stalk, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 garlic cloves finely chopped
  • 1 small red chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp Holy basil leaves or normal basil leaves
  • 2 tbsp coriander, roughly chopped
  • oil for deep frying
  • 100g plain flour
  • 2 eggs beaten
  • 100ml coconut milk


  1. Mussels: Remove the mussels from their shell with a small knife, reserving the shells. Place the mussel meat in a food processor with the remaining filling ingredients and blend it to a smooth paste. Spoon the mixture into the half mussel shells, filing them generously. Place the mussels on a plate and cover them with cling film. Refrigerate them until ready to cook.
  2. Batter: Sift the flour into a bowl and make a well in the center. Beat the coconut milk and egg together then pour them into the center of the flour. Gradually beat the flour with the egg and coconut milk and mix it until you have a smooth batter. Set aside until ready to use.
  3. To Cook: Pour some oil into a deep frying pan or wok so that it is at least 5 filling deep. Place it over a moderately high heat. When the oil is hot. Dip the mussels filled side into the batter and then place them into the hot oil. Allow them to cook for a couple of minutes then turn them over and cook for 30 seconds to a minute so that the mussels are cooked through. Place the mussels in warm place or in the oven while you cook the remaining mussels.
  4. To Serve: Mix the sweet chili sauce, fish sauce and lime juice together and pour it into a individual sauce bowls and sprinkle over the peanuts. Place 4 to 6 mussels onto each plate and serve with the sauce

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