Smoked Trout on Betel Leaves
Mieng Kam** [c] Smoked Trout on Betel Leaves
Ingredients
- 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
Method
To make the Sauce:
- Mix all the sauce ingredients in a saucepan. Cook for a few minutes gently on a 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!
Sanook![Enjoy].
