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Kingfish with Green Chilli and Herbs on Betel Leaves

  • Seafood

  • Mains

  • Thai


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
Green chilli dressing
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


In a bowl mix together all the ingredients apart from the betel leaves. Moisten with some green chilli dressing.
Place a small amount on each of the betel leaves and garnish with some fish roe and finely sliced kaffir lime.
Green chilli dressing
In a mortar and pestle pound the coriander, shallots, garlic and chillies into a rough paste. Add the palm sugar, fish sauce and lime juice, mix well and allow to sit for 10 mins.
Makes 8.

Executive Chef/Red Spice Group
John’s culinary adventures through Asia began in his twenties on a trip to Thailand. Returning to Melbourne, his home town, he started his career as an apprentice at the Australia Hotel. Extensive experience followed at restaurants including Livebait under Cath Claringbold’s mentorship, Botanical, No 3 Station Pier and the Establishment. John accepted the reins at Red Spice Road in late 2007, quickly cementing his reputation with The Age Epicure lauding his food as ‘uniformly impressive’. His next position was to establish Spice Road QV and more currently, Burma Lane. John has proudly contributed and shared his knowledge through the William Angliss Great Chef’s program and Hanoi’s KOTO (Know One to Teach One). His proudest achievement has been the publishing of his cookbooks, namely, The Red Spice Road Cookbook, Bits on Sticks and The Road to QV. As the Red Spice Group Executive Chef, he travels regularly to South East Asia to further his knowledge in traditional methods and ingredients, returning to design and adapt dishes for his restaurant menus.

Brought to you by
John Macleay, Executive Chef/Red Spice Group