Raw Tuna and Lemongrass on Betel Leaves

On the grounds of the new Hotel Indigo Phuket Patong is Butcher's Garden, a modern and interactive restaurant that's the first of its kind in Phuket. Featuring locally cured and aged meat, or freshly-caught seafood, it provides guests with a premium dining experience for all occasions.

Executive Chef Morten has over 18 years of experience across the globe delivering high quality food based on fresh and seasonal produce and has shared this drool-worthy recipe that is easy to create!

Prep time 15 min. Easy
No cooking time.
Serves 2 pax as a starter or part of a family meal

Ingredients

2 betel leaves, medium size
100g raw tuna in dices
15g lemongrass thin slices
20g Thai shallots thin slices
1 kefir lime leaf thin slices
3 shredded mint leaves
Small handful coriander leaves
2 table spoon fish sauce
3 table spoon lime juice
25g palm sugar
1 table spoon coconut milk
Optional: 1 bird eye chili thin slices

Method

Mix fish sauce, lime juice and sugar and coconut milk for the dressing, set aside. For a little extra kick add thin slices of bird eye chili as desired.

In a bowl mix tuna with lemongrass, shallots, kefir lime leaves and mint, add the dressing and let it sit for a couple of minutes.
Arrange the tuna on the betel leaves and garnish with the coriander.