Salted Salmon, Roe and Pomelo Betel Leaves

Name: Salted Salmon, Roe and Pomelo Betel Leaves
Yield: Serves 8
Cuisine: Thai
Ingredients: 1 tablespoon castor sugar; 4 × 100 g thick slices salmon fillet, cut from the middle of the fish; 1 small green chilli; 1 teaspoon chopped galangal; 2 tablespoons Fried Shallot Slices; 2 tablespoons tiny dried Chinese anchovies, deep-fried until crisp; 1 teaspoon freshly ground white pepper; 100 ml light soy sauce; vegetable oil, for deep-frying; 4 large betel leaves; 3 tablespoons shredded Asian or Thai basil leaves; 3 tablespoons shredded mint leaves; 2 tablespoons shredded fresh coconut; 6 makrut lime leaves, finely shredded; 3 pomelo segments, broken into small pieces; 4 tablespoons salmon roe; 2 tablespoons Fish Crackling, broken into small pieces; 80 ml Sweet-and-sour Pickle; 50 ml fresh lime juice, strained; 1 clove garlic; 1 punnet celery cress, snipped; 2 tablespoons shredded coriander leaves; 15 g palm sugar; 1 teaspoon chopped coriander roots; 15 ml fish sauce; 2 teaspoons small red chilli, sliced into fine rounds; 2 tablespoons red shallot slices

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

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.

Ingredients

Asia
Thailand
Fish course
Pescatarian
South East Asia

Ingredients

Method