Herb-crusted tuna in pandan leaves with a fresh ginger-lime dressing.
- 1 1/2 tsp fish sauce
- 1 1/2 tsp lime juice
- 1 1/2 tsp rice vinegar
- 100g tuna steak, cut into 6 (4cm) pieces
- 1 tsp uncooked rice. roasted and ground
- 1/4 tsp jasmine rice, cooked
- 3 spring onions, cut into 2.5cm pieces
- 1 tbsp garlic, chopped
- 1/4 tbsp black pepper, ground
- 2 slices lime
- 1 tsp shredded pandanus leaf
- 6 pandanus leaves, cut into 2.5 x 7.5cm pieces
- Vegetable oil for deep-frying
- For the dipping sauce
- 500ml tamarind water
- 250ml fish sauce
- 100g palm sugar
- For the condiments
- 6 fresh betel nut leaves
- 1 tsp lime, diced
- 1 tsp shallots, diced
- 1 tsp ginger, diced
- 10 peanuts, roasted
- 10 dried shrimp, fried
- 6 pieces pork rind, fried until crispy
2) Wrap each piece of tuna in a piece of pandanus leaf. Thread onto wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.
For the dipping sauce:
1) Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.
For the condiments:
1) Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce.
2) Eat in one mouthful.
Notes: Inspired by the traditional Mieng Kham, a traditional snack that is often sold in the street in Thailand, this dish is a great experience to share with friends, since the various elements encourage you to pass the condiments around and savour the combinations of flavours.
Recipe contributed by Patara as part of the Senses of Thailand promotion at Selfridges.