Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Smoked trout and green papaya betel leaves
Makes 24 Starters and mains
Ingredients
- 250g skinless hot-smoked trout, flaked
- 150g green papaya
- 2 shallots, thinly sliced
- 1 stalk lemongrass, trimmed and very finely sliced
- small handful each of coriander, basil and Thai mint
- 24 betel leaves
For the spice paste
- 1½tbsp peanut or vegetable oil
- 1 shallot, thinly sliced
- 1 garlic clove, sliced
- 2.5cm piece root ginger, peeled and shredded
- ½tbsp shrimp paste
- 1tbsp desicated coconut
- 1tsp caster sugar
For the dressing
- 1 chilli, sliced
- ¼tsp salt
- 25g caster sugar
- 50ml lime juice
Method
If you are unable to find betel leaves, then use Vietnamese la lot leaf (both at Asian food stores, which should sell the papaya too).
To make the spice paste, heat the oil in a wok and fry the shallots for 4-5 minutes until crisp and golden. Using a slotted spoon, remove and dry on kitchen paper. Add the garlic and ginger to the hot oil and cook for 2-3 minutes until crisp and golden. Remove with a slotted spoon and dry on kitchen paper. Stir in the the shrimp paste, coconut and sugar and stir-fry for 1 minute until fragrant then return the shallots and garlic mixture to the pan. Stir gently until you have a slightly sticky paste mix. Allow it to cool.
Make the dressing. Place the ingredients in a bowl and whisk until the sugar is dissolved.
To serve, flake the trout and place in a bowl with the papaya, shallots, lemongrass and herbs. Add a little of the dressing and toss to combine. Divide between the betel leaves and top each one with a little of the spice paste. Serve with extra dressing.
Advertisement