Wild salmon miang


First published in 2017
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Wild salmon miang

Galangal caramel

To begin, make the caramel. Melt the palm sugar with the water, tamarind extract, galangal and chilli in a small pan
Once it has infused nicely, pass through a sieve to remove the aromatics and allow to cool – you’re looking for a treacle-like consistency. Do not cook for too long as it will make the mixture too sticky. The caramel should set and solidify a bit once it’s cold
Dice the fish into small cubes (5mm x 5mm is perfect). When dicing the ingredients, do not make everything as fine as possible – you want a few different textures involved in the final mixture. Dress with some fish sauce a few seconds before use
Lay the betel leaves on a flat surface, spoon on some of the caramel mixture first, then add the fish, the diced lime pulp, crispy shallots (or some peanuts if you'd prefer) and more sliced chilli, if you would like some extra heat
Eat in one or two bites wrapped in the leaf. It should offer all the basic Thai flavours in a mouthful – bitter from the leaf, salty from the fish, sour from the lime and spicy from the chilli
First published in 2017
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