Miang Coconut, Fish, Mint and Pomelo

Miang Coconut, Fish, Mint and Pomelo


16 betel leaves
200g 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, Trident 2 tbso coconut cream. Place into a jar and shake to combine. Set aside.


Combine the miang ingredients and carefully dress. Place a spoon of the mix onto a betel leaf, top with chilli and coriander and serve.