Scallop Miang Sous Vide Style

Scallop Miang Sous Vide Style

Take Jonos word for it, The Thai fish sauce dressing in this Scallop Miang dish is my most requested recipe and is relatively simple to master!

Miang is usually served on a Betel Leaf and eaten in one or two bites and offer a flavour packed mouthful that makes it as a great light tasting course. Betel Leaves can be found in some Asian Grocers and will actually grow well around the Sunshine Coast. Jono has a young plant, whose leaves aren't yet large enough or mature enough to harvest yet, so he simply substitutes that Betel Leaves with baby Cos leaves.

Scallop Miang

The Thai Fish Sauce Dressing- ingredients and method

Jono has used a classic Thai fish sauce dressing which is incredibly versatile to use in South East Asian dishes. These measurements are rough, as even in Thailand they would just mix and taste until the balance is right. The classic mix of salty fish sauce, lime and Palm Sugar (Jono strongly recommend Megachef fish sauce or Squid brand which is what you see used on the streets of Bangkok. No we don't Megachef sauces in the shop yet but yes we are trying to find a wholesaler!)

  • A couple of tablespoons of fish sauce
  • A couple of tablespoons of lime juice
  • A tablespoon of Palm Sugar
  • Chopped Fresh or Dried Chilli
  • Chopped Fresh Coriander Root and Stem

Start with the coriander root and sugar in a mortar and pestle, pounding until its a rough paste, add the lime and fish sauce and taste for balance. There is a point where the three strong flavours counter each other pleasantly and you might need to adjust each of the elements to find your preferred mix. Fresh Chilli is commonly used but why not try pan roasting a little chilli (diced) for an added Smokey flavour.


Miang ingredients and method

  • Approximately 20 Scallops cooked in the Sous Vide at 50 degrees for 30 minutes (or your preferred method) and allowed to cool and chopped into 6-10 pieces each.
  • 15 Baby Cos leaves (Or Betel leaves if you can get them)
  • 3 tablespoons desiccated coconut
  • 4 kafir lime leaves rolled tightly and cut into very fine threads
  • 3 tablespoon Friend Golden Shallots
  • 1 Tablespoon chopped fresh chilli
  • 2 finely diced fresh shallot
  • 1 handful finely chopped coriander leaves
  • 1 lime finely diced into very small pieces leaving on the skin (Try cutting into very thin wedges then cutting each wedge into 6-8 pieces)
  • Finely chopped fresh chilli
  • One 6 inch piece of celery finely dice
  • 2 tablespoons crushed toasted peanuts
  • 1 tablespoon ground roasted rice. (Simply uncooked jasmine or sticky rice, pan roasted until golden brown and ground in a mortar and pestle.)

The scallops can be cooked any way you like, for this recipe they can cooked in a pan or on a very hot BBQ. Just be sure that they don't overcook. Jono says I think scallops are best when they are just done. That's why he used the Sous Vide technique to cook the Scallops at just 50 degrees for 30 minutes, ensuring the scallops are very gently cooked through, protecting the delicate flesh from becoming tough.

Final Steps: In a mixing bowl thoroughly combine all the Miang ingredients, and add half of the sauce, keeping the rest aside. Arrange the Betel or lettuce leaves on plates or a serving platter. Spoon mixture into each leaf leaving enough room for the whole lot to be wrapped up in the leaf and eaten. Drizzle more sauce on the leaves if you like or set the sauce out for each person to drizzle on as they like.

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