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Why not try this delicious recipe from Kiwi chef Brett McGregor and Olivado! Miang Coconut, Fish, Mint and Pomelo is the perfect meal!
16 betel leaves
200g / 7oz smoked fish
2 Tbsp ginger, finelt sliced
2 Tbsp fresh coconut, shredded
¼ cup mint
1 cup pomelo or ruby grapefruit
2 stalks lemongrass, finely sliced
4 kaffer lime leaves, finely sliced
½ red chilli, finely diced
¼ cup coriander
Dressing: 1 tsp chilli paste, 1 tsp palm sugar, 1 Tbsp fish sauce, 3 Tbsp lime juice, 2 Tbsp coconut cream. Place into a jar and shake to combine. Set aside.
1. Combine the miang ingredients and carefully dress. Place a spoon of the mix onto a betel leaf, top with chilli and coriander and serve.
Ingredients
16 betel leaves
200g / 7oz smoked fish
2 Tbsp ginger, finelt sliced
2 Tbsp fresh coconut, shredded
¼ cup mint
1 cup pomelo or ruby grapefruit
2 stalks lemongrass, finely sliced
4 kaffer lime leaves, finely sliced
½ red chilli, finely diced
¼ cup coriander
Dressing: 1 tsp chilli paste, 1 tsp palm sugar, 1 Tbsp fish sauce, 3 Tbsp lime juice, 2 Tbsp coconut cream. Place into a jar and shake to combine. Set aside.
Directions
1. Combine the miang ingredients and carefully dress. Place a spoon of the mix onto a betel leaf, top with chilli and coriander and serve.
