Miang Kham with Tilapia

Name: Miang Kham with Tilapia
Total time: 5400 s
Yield: Serves 5 servings
Ingredients: 1 whole tilapia; 1.1 lbs (500 grams) palm sugar; 1 tablespoon shrimp paste; 3 tablespoons fish sauce; wild betel leaves (or substitute with spinach leaves if unavailable); 4 tablespoons crispy frying flour (tempura flour or all-purpose flour); roasted peanuts; ginger; shallots; bird's eye chilies; lime

Tidawan tida @cook_4818645

พิษณุโลก/ไทยแลนด์

After the rain, the wild betel leaves are thriving. True happiness at home is cooking and sharing a meal together.

Tidawan tida @cook_4818645

พิษณุโลก/ไทยแลนด์

After the rain, the wild betel leaves are thriving. True happiness at home is cooking and sharing a meal together.

Saved

Ingredients

1 hour 30 minutes

Serves 5 servings

1whole tilapia
1.1 lbs (500 grams)palm sugar
1 tablespoonshrimp paste
3 tablespoonsfish sauce
wild betel leaves (or substitute with spinach leaves if unavailable)
4 tablespoonscrispy frying flour (tempura flour or all-purpose flour)
roasted peanuts
ginger
shallots
bird's eye chilies
lime

Saved

Steps

1 hour 30 minutes

1

Clean the tilapia, fillet, and cut into cubes. Set aside.
2

Grill the shrimp paste until fragrant. Mix with palm sugar and fish sauce, then stir together. Simmer over heat until the sugar dissolves and the sauce thickens.
3

Coat the fish cubes with flour and deep-fry until golden and cooked through.
4

Cut the ginger and shallots into small pieces.
5

Peel the lime slightly and cut into small pieces along with the bird's eye chilies.
6

Place the roasted peanuts (store-bought is fine) in a small bowl.
7

Soak the wild betel leaves in water, wash thoroughly, and let dry.
8

To serve, wrap the fillings in a wild betel leaf, drizzle with the sauce, and enjoy each bite-sized wrap.