Betel Leaves topped with Spicy Fish - Lyndey Milan

Ingredients

• 2 tablespoons (40ml) peanut oil
• 2 cloves of garlic, crushed
• 1 fresh, long chilli, de–seeded an finely chopped
• 8 cm piece of ginger, peeled and finely grated
• 500g fish of your choice, eg salmon, trout, tuna, diced
• 1.5 tablespoons Thai fish sauce (nam pla)
• 1 tablespoon coconut cream
• 200g bean sprouts
• 1 cup coriander leaves
• 20 betel leaves, washed and dried
• 1/4 cup (35g) roasted peanuts coarsely crushed
• lime wedges to serve