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Miang Coconut, Fish, Mint and Pomelo

Yields2 ServingsPrep Time5 mins

Why not try this delicious recipe from Kiwi chef Brett McGregor and Olivado! Miang Coconut, Fish, Mint and Pomelo is the perfect meal!

Miang Coconut, Fish, Mint and Pomelo Recipe


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.

Nutrition Facts

Servings 0