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Recipe Of The Month

Smoked Trout Mieng Kam


125g Smoked trout fillet, skin off and diced

20 Betel leaves

75g Toasted coconut

75g Unsalted, roasted, crushed peanuts

2dsp Shallots, finely diced

2dsp Ginger, finely diced

1 Lime, peeled and finely diced

3 Bird’s eye chillies, finely chopped

For sauce:

4dsp Fish sauce

60g Palm sugar

1/2dsp Thai shrimp paste

2dsp Tamarind juice

1 Stalk Lemongrass, chopped

1dsp Galangal, chopped


To make the sauce:

  • Mix all the sauce ingredients in a saucepan. 
  • Cook for a few minutes gently on low heat, stirring continuously until the palm sugar has dissolved and the sauce has thickened slightly.
  • Once the sauce is ready, take it off the heat and pour it through a sieve to remove the lemongrass and galangal. 
  • Allow to cool.

To toast the coconut:

  • Take a brown-shelled coconut, crack it and using a small, sharp knife cut off the flesh and slice into fine pieces. 
  • Place on a baking sheet and put in the oven, 150 degrees Celsius/gas mark 2 until golden brown. You can use desiccated coconut but fresh coconut is much tastier.

To prepare the filling:

  • Using a spoon, lightly mix together the prepared coconut, peanuts, shallots, ginger, lime, bird’s eye chillies and smoked trout and a little of the sauce to bind the ingredients together.

To serve:

Lay out the betel leaves and using a spoon, divide the mixture between the leaves and top with a little more sauce. They can be served flat on the dish, or they can be rolled so that the betel leaves holds the mixture- easier to eat!

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