This is a kind of Thai ceviche, I'm using sea bass here but any type of meaty firm white fleshed fish will work well.
Serves: 4 as nibbles
Ready in: 20 minutes
- 8-10 betel leaves washed and stalks trimmed off (you can find these in most Thai or Vietnamese grocery shops, but if you cant find them at all you could just serve on a spoon instead)
- 300 of skinless sea bass fillet (ideally wild), pin boned
- 3 tbsp of lime juice
- 1 tsp sea salt
- 1/2 tsp white sugar
- 3 red bird's eye chillies, thinly sliced
- 4 stalks of lemongrass, thinly sliced
- 4 fresh or frozen kaffir lime leaves, thinly shredded
- 20 or so small picked mint leaves
- 4 Thai shallots, peeled and finely sliced (can be substituted for regular shallots if unavailable)
- Cut the seabass into thin slices. Now make the cure by mixing the lime juice, salt and sugar in a bowl (you can add some lemongrass and lime leaf trimmings here to give extra flavour).
- Pour the lime cure over the seabass and mix well for 1 minute. Now remove the fish from the liquid cure and place in a mixing bowl. Add the rest of the fresh ingredients except the betel leaves and mix well.
- To serve, place a small portion of the fish mix in the middle of each betel leaf. Present the leaves on a platter.
Recipe courtesy of Singha
Tagged in Recipe