MKR Recipes Episode 12: Amy and Lara’s Ceviche Betel Leaf with Pork Crackling and Peanut Relish

Recipes Ingredients

250g sashimi-grade coral trout, cut into 1cm dice

1 tbs lime juice

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2 tsp lemon juice

12 betel leaves

Sliced red chilli, to garnish

Recipes Pork Crackle

500g pork skin, scored, cut into 5cm pieces

Vegetable oil, for deep frying

Recipes Peanut Relish

100g roasted peanuts, finely chopped

2 ½ tbs lime juice

2 tsp fish sauce

2 tsp grated palm sugar

1-2 small red chillies, finely chopped

3 tbs finely chopped coriander

Recipes Salad

2 tbs lime juice

2 tsp fish sauce

2 tsp grated palm sugar

1 eschallot, thinly sliced

1 long red chilli, finely chopped

½ tsp finely grated ginger

½ cup coarsely chopped Vietnamese mint

¼ cup coriander leaves

1 green apple, cut into matchsticks

Recipes Method

1. To prepare pork crackle, pat skin dry with paper towel and place on a rack over a tray. Sprinkle with a generous layer of salt. Refrigerate, uncovered, for several hours or up to overnight. Brush off salt and pat dry.
2. Deep fry in small batches until golden and crisp. Drain on paper towel. Coarsely chop.
3. Combine trout, lime and lemon juice in a bowl. Season with salt. Refrigerate for 15 minutes to cure. Strain and discard any liquid.
4. Meanwhile, to make peanut relish, combine all ingredients in a bowl.
5. To make salad, stir lime juice, fish sauce and sugar in a large bowl until sugar dissolves. Add remaining ingredients. Toss to combine. Season.
6. To assemble, divide ceviche among betel leaves. Top with salad and peanut relish. Sprinkle with pork crackle and garnish with chilli.