• Harold Dieterle’s Miang of Fluke


With fried garlic, ginger vinaigrette & chili jam

By Harold Dieterle

Harold Dieterle’s Miang of Fluke


Ginger Vinaigrette

  • 1/4 cup lime juice, fresh squeezed
  • 1 teaspoon ginger, peeled and chopped
  • 1 tablespoon fish sauce
  • 2 tablespoons soy oil or other neutral oil
  • Salt and pepper to taste

Fried Garlic

  • 6 cloves garlic, minced
  • 1 cup soy oil, or other neutral oil
  • Salt to taste

Chili Jam

  • 1 tablespoon ginger, peeled and chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemongrass, minced with rough outer skins removed
  • 1 tablespoon shallot, minced
  • 12 Thai chilis, seeded
  • 2 cups soy oil, or other neutral oil
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind paste
  • 1 teaspoon lime juice
  • 1 teaspoon fermented shrimp paste


  • 12 ounces sushi grade fluke, diced
  • 1 tablespoon shallots, minced
  • 1 tablespoon chives, sliced
  • 2 tablespoons pomelo, segmented and shredded
  • Salt and pepper to taste
  • 24 leaves, betel/shiso/nasturtium


Servings: 6

Ginger Vinaigrette

Add the lime juice, ginger, fish sauce, salt, and pepper into a blender. Blend the contents on high while slowly adding the oil to make an emulsion.  Strain the vinaigrette two times through a chinois or fine sieve and reserve for later.

Fried Garlic

Place the oil in a small saucepan on low heat until it reaches 275 degrees F. Add the garlic and cook until golden brown, stirring every once in a while to keep it from burning. Remove the garlic from the pan with a slotted spoon and place the garlic on paper towel. Season the fried garlic with salt.

Chili Jam

Place the oil in a small saucepan and heat the oil to 300 degrees F. Fry the ginger, garlic, shallot, lemongrass, and red chilis in oil until they are golden brown. Remove them from the oil with a slotted spoon and place on a paper towel.  Place the fermented shrimp paste in aluminum foil and cook in a pan over medium heat, until the paste dries out.  Separately, in a blender place the fried ingredients with the shrimp paste, tamarind, palm sugar, lime juice, and fish sauce. Puree all ingredients until smooth.

This is more then you will need for the recipe, but is a great condiment that will last up to two weeks in an air tight container.


Place the fluke, shallots, pomelo, and chives in a small mixing bowl and season with salt and pepper. Dress the mixture generously with the ginger vinaigrette.  Marinate the fish in the fridge for up to 5 minutes.

Lay 4 leaves on each plate and place 1 teaspoon of chili jam on each leaf. Top with marinated fish, and garnish the top of each wrap with fried garlic.

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