Betel Leaves topped with Spicy Fish

Betel Leaves topped with Spicy Fish

No New Year Eve’s meal would be complete without fish. The Chinese character for “abundance” sounds the same as “fish”. There is also a vegetarian dish with a special seaweed called fatchoi, which sounds the same as the word meaning prosperity.

Makes 20

Ingredients:
2 tablespoons (40ml) peanut oil
2 cloves of garlic, crushed
1 fresh, long chilli, de–seeded an finely chopped
8 cm piece of ginger, peeled and finely grated
500g fish of your choice, eg salmon, trout, tuna, diced
1.5 tablespoons Thai fish sauce (nam pla)
1 tablespoon coconut cream
200g bean sprouts
1 cup coriander leaves
20 betel leaves, washed and dried
1/4 cup (35g) roasted peanuts coarsely crushed
lime wedges to serve

1. Heat wok over high heat. Add oil and when it is smoking stir–fry garlic, chilli and ginger for 30 seconds.
2. Add fish and stir–fry for another minute or two.
3. Add fish sauce and coconut cream and toss to combine.
4. Remove from heat, place in a large bowl and allow to cool. Combine with bean sprouts and coriander leaves.
5. Top betel leaves with 2 tablespoons of the fish mixture and sprinkle with peanuts. Serve with lime wedges.

Lyndey’s Note: You can replace the fish with prawns or other seafood of your choice, even hot smoked trout. Vegetarians could use tofu and replace fish sauce with soy.

Recipe from Balance. Matching Food and Wine. What Works and Why by Lyndey Milan and Colin Corney. Available for purchase online for $35.00 AUD by clicking here.