Advertisement
8
Easy
Published 2008
We often made these as bite-size canapes at the restaurant, in the style of the classic Thai miang (betel-leaf parcels). Planning ahead for this dish is of paramount importance but once the main components are prepared, the last-minute cooking and assembly is a walk in the park. It is a particularly convenient and thrifty way of using up the offcuts of fish, such as the belly strip or tail ends that may have been left from another dish.