Gluten Free Recipe Of The Month For Mieng Kam

Mieng Kam**[GF]

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!