Kingfish with Green Chilli and Herbs on Betel Leaves | South Melbourne Market

Ingredients

• 8 med-large betel leaves
• 200 g hiramasa kingfish, skinned and de-boned
• Half green chilli, seeded and sliced
• 1 small shallot, thinly sliced
• coriander, chopped
• 3 mint leaves, chopped
• 2 cm piece lemongrass, minced
• 1 kaffir lime leaf, thinly sliced
• ½ tbsp crispy fried shallots
• 1 garlic clove, peeled and chopped finely
• 1 small handful coriander leaves, chopped
• 2 large green chillies, seeded and chopped finely
• 2 red shallots, finely sliced
• 40 g palm sugar, grated
• 75 ml fish sauce
• 100 ml lime juice