Servings: 12

Coconut Relish: subheading: Coconut Relish:
20g dry shrimp 20g dry shrimp
½ cup raw peanuts ½ cup raw peanuts
½ cup shredded coconut ½ cup shredded coconut
⅓ cup brown sugar ⅓ cup brown sugar
¼ cup water ¼ cup water
1 tbsp tamarind 1 tbsp tamarind
1 tbsp lime juice 1 tbsp lime juice
1 tbsp fish sauce 1 tbsp fish sauce
 
Fresh Aromats: subheading: Fresh Aromats:
1 lime 1 lime
1 shallot 1 shallot
3cm piece young ginger 3cm piece young ginger
 
Grilled Murray Cod: subheading: Grilled Murray Cod:
1 fillet Murray cod, belly portion, skin on 1 fillet Murray cod, belly portion, skin on
salt, to taste salt, to taste
12 betel leaves, lime juice and fish sauce, to serve 12 betel leaves, lime juice and fish sauce, to serve

Preheat oven to 180C.
For the Coconut Relish, place shrimp into a bowl. Cover with warm water to soften for 10 minutes. Drain well then place shrimp into a food processor and process to a fine paste.
Place peanuts and coconut onto a tray and toast in the oven until browned. Remove from the oven and set aside to cool slightly. Transfer to a food processor and pulse to a rough crumb. Reserve 2 tablespoons of toasted coconut and peanuts for garnish.
Place brown sugar, water and tamarind in a small saucepan and cook until sugar is melted and mixture has thickened. Add remaining toasted coconut and peanuts and hydrated shrimp then stir in lime juice and fish sauce.
For the Fresh Aromats, finely dice whole lime, shallot and ginger and mix together. Set aside in the fridge.
For the Grilled Murray Cod, remove the belly from the fish and cut into 12 evenly sized pieces. Thread onto metal skewers and season with salt. Cook over the hibachi or barbeque until crispy, smoky and cooked through. Remove from the heat.
To serve, arrange betel leaves on a large serving plate. Top each with ½ teaspoon coconut relish and 1 teaspoon fresh aromatics and 1 piece of cod belly. Season with fish sauce and lime juice and reserved toasted coconut and peanut.