Cured fish on betel leaf with lemongrass and mint recipe
This is a kind of Thai ceviche, I'm using sea bass here but any type of meaty firm white fleshed fish will work well.
You can find betel leaves in most Thai or Vietnamese grocery shops, but if you cant find them at all you could just serve on a spoon instead.
Ingredients
- 10 betel leaves washed and stalks trimmed off
- 300 g skinless sea bass fillet (ideally wild), pin boned
- 3 tbsp lime juice
- 1 tsp sea salt
- 0.5 tsp white sugar
- 3 red bird's eye chillies, thinly sliced
- 4 stalks of lemongrass, thinly sliced
- 4 fresh or frozen kaffir lime leaves, thinly shredded
- 20 small fresh mint leaves
- 4 Thai shallots, peeled and thinly sliced (you could also use regular shallots)
- 10 betel leaves washed and stalks trimmed off
- 10.6 oz skinless sea bass fillet (ideally wild), pin boned
- 3 tbsp lime juice
- 1 tsp sea salt
- 0.5 tsp white sugar
- 3 red bird's eye chillies, thinly sliced
- 4 stalks of lemongrass, thinly sliced
- 4 fresh or frozen kaffir lime leaves, thinly shredded
- 20 small fresh mint leaves
- 4 Thai shallots, peeled and thinly sliced (you could also use regular shallots)
- 10 betel leaves washed and stalks trimmed off
- 10.6 oz skinless sea bass fillet (ideally wild), pin boned
- 3 tbsp lime juice
- 1 tsp sea salt
- 0.5 tsp white sugar
- 3 red bird's eye chillies, thinly sliced
- 4 stalks of lemongrass, thinly sliced
- 4 fresh or frozen kaffir lime leaves, thinly shredded
- 20 small fresh mint leaves
- 4 Thai shallots, peeled and thinly sliced (you could also use regular shallots)
Details
- Cuisine: Thai
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Cut the seabass into thin slices. Now make the cure by mixing the lime juice, salt and sugar in a bowl (you can add some lemongrass and lime leaf trimmings here to give extra flavour).
- Pour the lime cure over the sea bass and mix well for 1 minute. Now remove the fish from the liquid cure and place in a mixing bowl. Add the rest of the fresh ingredients except the betel leaves and mix well.
- To serve, place a small portion of the fish mix in the middle of each betel leaf. Present the leaves on a platter.
This recipe was created by Andy Oliver, Head Chef of award-winning restaurant Som Saa, in collaboration with Singha beer to demonstrate the authentic taste of Thailand.
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