Smoked Trout Mieng Kam
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 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!
