Take a break from salmon or tuna with this gluten-free recipe: Smoked Trout on Betel Leaves
- 125g smoked trout fillet, skin off and diced
- 20 betel leaves
- 75g toasted coconut
- 75g unsalted, roasted, crushed peanuts
- 2 dsp shallots, finely diced
- 2 dsp ginger, finely diced
- 1 lime, peeled and finely diced
- 3 bird’s eye chillies, finely chopped
- 4 dsp fish sauce
- 60g palm sugar
- 1/2 dsp Thai shrimp paste
- 2 dsp tamarind juice
- 1 stalk lemongrass, chopped
- 1 dsp galangal, chopped
- 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!
Recipe courtesy of Saba restaurant, in Dublin.