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Easy Smoked Trout Miang


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Makes  12-14

  • 1 garlic clove, roughly chopped
  • 2 green chillies, deseeded, roughly chopped
  • juice of 2 limes
  • ½ shallot finely sliced
  • 2 tablespoons fish sauce (or to taste)
  • 2 teaspoons caster sugar or palm sugar
  • 4 tablespoons Coriander leaves
  • 5 coriander roots 
  • 2 cm piece ginger, julienned
  • 1 red chilli, finely sliced
  • 1 piece hot smoked smoked salmon
  • 4 Kaffir lime leaves, julienned
  • 1 Lemon grass stalk, finely sliced
  • Betel leaves (or baby cos) to serve
  • 2 tablespoons Crispy shallots
  • 2 tablespoons chopped roasted peanuts

Place garlic, coriander roots and a pinch of salt in a mortar and pound. Add the green chillies and pound. Add the sugar, fish sauce and lime juice and adjust  seasoning according to taste. Add 2 tablespoons chopped coriander and set aside.
 

Arrange betel leaves on a serving platter. Flake the salmon into small chunks and place onto each betel leaf. In a small bowl combine the remaining coriander leaves, ginger, fresh shallot, red chilli, lemon grass and lime leaves. Add a little dressing and toss. Spoon over the salmon and sprinkle with peanuts and crispy shallot. Serve with extra dressing.