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Mieng Kam Smoked Trout on Betel Leaves


Mieng Kam smoked trout on betel leaves

Mieng Kam smoked trout on betel leaves

Mieng Kam smoked trout on betel leaves

Serves four as a starter.


For the sauce

4 dsps fish sauce

3 dsps or 60g palm sugar

½ dsp Thai shrimp paste

2 dsps tamarind juice

1 stalk lemongrass, chopped

1 dsp galangal, chopped

For the filling

75g toasted coconut/1 brown-shelled coconut

75g unsalted, roasted peanuts, crushed

2 dsps shallots, finely diced

2 dsps ginger, finely diced

1 lime, peeled and finely diced

3 bird's-eye chillies, finely chopped

125g smoked trout fillet, skin off and diced into 1cm pieces

20 betel leaves


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 make toasted coconut, take a brown-shelled coconut, crack it and, using a small, sharp knife, cut off the flesh and slice into fine pieces. Place them on a baking sheet and put in the oven at 150°C/Gas Mark 2 until golden. 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 of the sauce. They can be served flat on a dish, or they can be rolled so that the betel leaves holds the mixture – easier to eat!


All the flavours should be of equal strength. The strong and pungent ingredients should be diced smaller so as not to dominate. This will keep in a sealed jar in the fridge for a week.

You can bring the ingredients to the table separately so that your guests can create their own tasty mouthfuls.

It is important that a small amount of each ingredient is used on each leaf to get the balance that makes this taste so sensational.

The dare-devils among you may be tempted to add extra chilli, but try to resist. Shiso leaves can be used as a substitute for the betel leaves, but if neither are available then try lettuce leaves, although lettuce won't have the flavour of the other leaves.

Irish Independent