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SABA’s Favourite Christmas Canapé!

Smoked Trout on Betel Leaves

Mieng Kam** [c] Smoked Trout on Betel Leaves

Food Preparation at Saba


  • 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
Dish at Saba


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!


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