Mieng tuna

Herb-crusted tuna in pandan leaves with a fresh ginger-lime dressing.

  • Preparation Time80 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyHard
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
1) Combine the fish sauce, lime juice and vinegar in a bowl and add the tuna pieces. Add the ground rice, jasmine rice, spring onions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinate for 1 hour.

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.

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