James Martin served up a tasty Thai green sauce with mussels and sea bass on James Martin’s Saturday Morning.

The ingredient are: 4 x 200g seabass and Splash of vegetable oil.

For the sauce: 500g fresh mussels, Splash of white wine, 1 x 400g coconut milk, Few sprigs coriander and 2 limes, juiced.

For the paste: 1 x 10 cm fresh ginger or galangal, 3 garlic cloves, 1 bunch of coriander stalks, 1 small bunch of mint stalks, 1 tsp shrimp paste, 2 green chillies, 3 lemongrass, chopped, 4 kaffir lime leaves and 1 shallot, peeled and diced.

To serve: Micro coriander and Red amaranth.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.