Recipe Of The Month

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!