Drunken Scallops with Ponzu Granita
Hot, cold, sweet, sour and salty, this recipe from 'Kitchen Coquette' must be tried to be believe...
120g coral trout
3 long green chilies
1/2 clove garlic
1 tsp diced ginger
30g palm sugar
50mL lime juice
1 coriander root
25mL fish sauce
1/2 stick lemongrass
2 kaffir lime leaves
To make nam Jim add, garlic, sliced green chilli, ginger, coriander root to mortar and pestle pound to a smooth paste,
Add palm sugar pound into the paste, then add fish sauce and lime juice and mix all together.
Place in a bowl.
Get your coral trout and dice into 1/2cm cubes place in the bowl with nah Jim for 1 minute, then spoon into a serving bowl.
Finely slice lemon grass and kaffir lime leave and sprinkle over the coral trout to serve.
Recipe provided by Jungle Fowl