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

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.