Cured fish on betel leaf with lemongrass and mint recipe

• 10 betel leaves washed and stalks trimmed off
• 300 g (10.6oz) skinless sea bass fillet (ideally wild), pin boned
• 3 tbsp lime juice
• 1 tsp sea salt
• 0.5 tsp white sugar
• 3 red bird's eye chillies, thinly sliced
• 4 stalks of lemongrass, thinly sliced
• 4 fresh or frozen kaffir lime leaves, thinly shredded
• 20 small fresh mint leaves
• 4 Thai shallots, peeled and thinly sliced (you could also use regular shallots)

1. Cut the seabass into thin slices.
2. Now make the cure by mixing the lime juice, salt and sugar in a bowl (you can add some lemongrass and lime leaf trimmings here to give extra flavour).
3. Pour the lime cure over the sea bass and mix well for 1 minute.
4. Now remove the fish from the liquid cure and place in a mixing bowl.
5. Add the rest of the fresh ingredients except the betel leaves and mix well.
6. To serve, place a small portion of the fish mix in the middle of each betel leaf.
7. Present the leaves on a platter.

bass fillet, lime juice, salt, white sugar, red bird, stalks of lemongrass, lime, mint, shallots

Taken from www.lovefood.com/guide/recipes/47611/cured-fish-on-betel-leaf-with-lemongrass-and-mint-recipe (may not work)