Mieng Kum with Smoked Trout

goodfood.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Betel leaf

12 fresh, large betel, spinach or lettuce leaves

200g smoked trout fillet

2 kaffir lime leaves

1 tbsp finely diced lime*

2 tbsp roasted peanuts, chopped

1 tbsp finely chopped coriander

50g salmon roe

Title:Hot-sour-sweet sauce

2 shallots, finely sliced

1 garlic clove, crushed

½ small red chilli, finely chopped

2 tbsp roasted peanuts

100g palm sugar, chopped

1 tbsp fish sauce

1 tbsp tamarind concentrate

1 tbsp water

Directions at goodfood.com.au

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