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This Cured Fish On Betel Leaf With Lemongrass Recipe Is Fabulous

Ingredients

  • 8-10 betel leaves, washed and stalks trimmed off (you can find these in most Thai or Vietnamese grocery shops, but if you cant find them at all you could just serve on a spoon instead)
  • 300g skinless sea bass fillet (ideally wild), pin-boned
  • 3tbsp lime juice
  • 1tsp sea salt
  • ½tsp white sugar
  • 3 red bird’s eye chillies, thinly sliced
  • 4 stalks lemongrass, thinly sliced
  • 4 fresh or frozen kaffir lime leaves, thinly shredded
  • 20 small picked mint leaves
  • 4 Thai shallots, peeled and finely sliced (you can swap them for regular shallots if unavailable)

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