This platter of flavourful ingredients in lettuce is a great way to graze. Thai miang is usually wrapped in betel leaves but these can be hard to find,so I’ve used cos.
½ cup shredded desiccated coconut
½ cup shelled peanuts
1 tsp vegetable oil
1 salmon fillet,about 200g
1 lime,diced with the skin on
1 Lebanese cucumber,cut into 1cm cubes
1 red bird’s eye chilli,sliced
1 eschalot,peeled and cut into 1cm cubes
1 cm ginger,peeled and diced
6 cherry tomatoes,quartered
1 head baby cos lettuce,leaves separated
1 tbsp dried shrimp,roughly chopped
1 eschalot,finely minced
1 stalk lemongrass,finely sliced
1 tbsp grated ginger
1 tbsp fish sauce
¼ cup grated dark palm sugar
In a dry saucepan,toast the coconut until golden brown. Remove to a plate,then toast the peanuts until fragrant. Reserve 2 tablespoons of each for the sauce and set the remainder aside.
For the sauce,combine the dried shrimp,eschalot,lemongrass and ginger in a small saucepan and toast until fragrant. Add about ½ cup of water,then stir in the fish sauce and palm sugar. Simmer and reduce by about half. Finely chop the reserved toasted coconut and peanuts and stir them through the sauce. Set aside.
Heat a small frying pan over medium-high heat and add the oil. Fry the salmon fillet skin down until crisp,then turn and fry until just cooked. Allow to cool,then cut into chunks.
Arrange the other ingredients and leaves on a serving plate and serve with the sauce. To eat,fill a leaf with your desired fillings and add a little sauce.
Continue thisedition
This dish captures the flavours of the classic Thai soup,but as a crowd-pleasing main course.
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