Miang Kham Pla Tod
Crispy Fried Fish with Miang Kham Wraps
A delightful and interactive dish where crispy fried fish pieces are served alongside a vibrant array of fresh herbs, roasted coconut, peanuts, and a sweet and savory sauce, all meant to be wrapped in fresh betel leaves. It's a celebration of textures and flavors, offering a unique culinary experience.
🧂 Ingredients
- 400 g White fish fillets (e.g., snapper, sea bass), cut into bite-sized pieces
- 100 g Rice flour
- 50 g Cornstarch
- 1 tsp Salt
- 0.5 tsp Black pepper
- as needed Vegetable oil, for deep frying
- 20 Betel leaves (or lettuce cups as substitute)
- 100 g Roasted peanuts, chopped
- 50 g Toasted shredded coconut
- 2 medium Shallots, thinly sliced
- 1 tbsp Ginger, finely diced
- 1 Lime, cut into small wedges
- 1 Bird's eye chilies, thinly sliced (optional)
- 2 tbsp Cilantro, chopped (for garnish)
- Miang Kham Sauce Ingredients:
- 100 g Palm sugar
- 100 ml Water
- 2 tbsp Fish sauce
- 1 tbsp Tamarind paste
👨🍳 Instructions
- 1
Prepare the Miang Kham Sauce: In a small saucepan, combine palm sugar, water, fish sauce, and tamarind paste. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 5-7 minutes until slightly thickened. Let cool.
💡 Tip: The sauce should be a balance of sweet, salty, and sour. - 2
Prepare the crispy fish: In a bowl, mix rice flour, cornstarch, salt, and pepper. Add the fish pieces and toss to coat evenly.
💡 Tip: Ensuring the fish is well-coated creates a crispy texture. - 3
Heat vegetable oil in a wok or deep pot to 180°C (350°F). Carefully add the coated fish pieces in batches, ensuring not to overcrowd the pot. Deep-fry until golden brown and crispy, about 3-5 minutes.
💡 Tip: Fry in batches to maintain oil temperature and achieve crispiness. - 4
Remove the fried fish with a slotted spoon and drain on paper towels. Set aside.
💡 Tip: Draining excess oil is crucial for a non-greasy result. - 5
Arrange the betel leaves (or lettuce cups) on a platter. In separate small bowls, place the crispy fried fish, chopped roasted peanuts, toasted shredded coconut, sliced shallots, diced ginger, lime wedges, and sliced chilies (if using).
💡 Tip: Presentation is key for this interactive dish. - 6
Drizzle the cooled Miang Kham sauce over the fish and other components, or serve it on the side for dipping.
💡 Tip: The sauce can be drizzled over everything or served separately. - 7
To eat, take a betel leaf, add a piece of fish, and then a combination of peanuts, coconut, shallots, ginger, lime, and chili. Drizzle with sauce and wrap it up to eat in one bite.
💡 Tip: Encourage guests to experiment with different combinations of ingredients.
💡 Pro Tips
- ✓If betel leaves are unavailable, large lettuce leaves or even small rice paper wrappers can be used as a substitute.
- ✓Ensure the oil is at the correct temperature for frying to achieve a crispy, not greasy, coating.
- ✓The Miang Kham sauce can be made ahead of time and stored in the refrigerator.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other fresh herbs like mint or Thai basil to the filling.
- For a vegetarian option, use firm tofu or mushrooms instead of fish.
- A touch of dried shrimp can be added to the sauce for extra umami.