Fish Entertaining Entrees

Hot smoked trout and pomelo betel leaves

Name: Smoked trout on betel leaves recipe
Yield: 6
Ingredients: 1 pomelo, peeled, segmented, skin removed from segments, segments cut into 1cm pieces (see notes); 350g whole hot smoked ocean trout, skin, bones and head discarded, flesh flaked; 40.00 ml each roughly chopped mint; 18 betel leaves (you’ll need 2 bunches to pick through the leaves, see notes); Fried garlic and ground white pepper, to serve; 40.00 ml lime juice; 20.00 ml crispy chilli oil; 1 tsp light soy sauce

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by Merrick Watts

CONTRIBUTOR

Sep 22, 2023

“The secret to a good dinner party is making a small thing big. Invite people over for a casual meal and then surprise them with variety.”

1 pomelo, peeled, segmented, skin removed from segments, segments cut into 1cm pieces (see notes)
350g whole hot smoked ocean trout, skin, bones and head discarded, flesh flaked
2 tbs each roughly chopped mint and coriander leaves
18 betel leaves (you’ll need 2 bunches to pick through the leaves, see notes)
Fried garlic and ground white pepper, to serve

Section

2 tbs lime juice
1 tbs crispy chilli oil
1 tsp light soy sauce

Method

1.

For the dressing, place all ingredients in a large bowl. Whisk with a fork to combine. Add pomelo, trout and herbs to dressing and toss to combine. Arrange betel leaves on a serving platter, then top each leaf with a spoonful of trout mixture.
2.

Serve sprinkled with fried garlic and white pepper.

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Recipe Notes

Pomelo is a large citrus fruit from Southeast Asia. Find it at Asian grocers. Substitute 2 small grapefruit. Find betel leaves at Asian grocers. Substitute English spinach leaves, torn if large.