Betel Leaves topped with Spicy Fish
makes 20

ingredients
2 tablespoons (40ml) peanut oil
2 cloves of garlic, crushed
1 fresh, long chilli, de–seeded an finely chopped
8 cm piece of ginger, peeled and finely grated
500f fish of your choice, e.g. salmon, trout, tuna, diced
1.5 tablespoons Thai fish sauce (nam pla)
1 tablespoon coconut cream
200g bean sprouts
1 cup coriander leaves
20 betel leaves, washed and dried
1/4 cup (35g) roasted peanuts coarsely crushed
lime wedges to serve

method

• Heat wok over high heat. Add oil and when it is smoking stir–fry garlic, chilli and ginger for 30 seconds.
• Add fish and stir–fry for another minute or two.
• Add fish sauce and coconut cream and toss to combine.
• Remove from heat, place in a large bowl and allow to cool. Combine with bean sprouts and coriander leaves.
• Top betel leaves with 2 tablespoons of the fish mixture and sprinkle with peanuts. Serve with lime wedges.

chef’s notes
You can replace the fish with prawns or other seafood of your choice, even hot smoked trout. Vegetarians could use tofu and replace fish sauce with soy.

This recipe comes from Lydney’s book, written with Colin Corney, balance a really terrific book with a great wine match for every recipe and lots of tips
click here to read more about it

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