Cured fish on betel leaf with lemongrass and mint recipe Recipe

Name: Cured fish on betel leaf with lemongrass and mint recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 betel leaves washed and stalks trimmed off; 300 g (10.6oz) skinless sea bass fillet (ideally wild), pin boned; 3 tbsp lime juice; 1 tsp sea salt; 0.5 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 small fresh mint leaves; 4 Thai shallots, peeled and thinly sliced (you could also use regular shallots)

Servings: persons

10 betel leaves washed and stalks trimmed off
300 g (10.6oz) skinless sea bass fillet (ideally wild), pin boned
3 tbsp lime juice
1 tsp sea salt
0.5 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 small fresh mint leaves
4 Thai shallots, peeled and thinly sliced (you could also use regular shallots)

1
Cut the seabass into thin slices.
2
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).
3
Pour the lime cure over the sea bass and mix well for 1 minute.
4
Now remove the fish from the liquid cure and place in a mixing bowl.
5
Add the rest of the fresh ingredients except the betel leaves and mix well.
6
To serve, place a small portion of the fish mix in the middle of each betel leaf.
7
Present the leaves on a platter.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 betel leaves washed and stalks trimmed off, 300 g (10.6oz) skinless sea bass fillet (ideally wild), pin boned, 3 tbsp lime juice, 1 tsp sea salt, and more.

Yes, Cured fish on betel leaf with lemongrass and mint recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cured fish on betel leaf with lemongrass and mint recipe

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