👨‍🍳 作り方

1. 1

   If using fresh taro leaves, blanch them in boiling water for 1-2 minutes to soften. If using frozen, thaw them. Pat dry.

   💡 プロのコツ: Blanching makes the leaves pliable and easier to work with.
2. 2

   In a bowl, combine the fish pieces, chopped onion, minced garlic, grated ginger, lime juice, salt, and pepper. Mix gently to coat the fish.

   💡 プロのコツ: Avoid over-mixing to prevent the fish from breaking apart.
3. 3

   Lay out two softened taro leaves, overlapping them slightly to form a larger surface. Place about 1/4 of the fish mixture in the center of the leaves.

4. 4

   Pour about 2 tablespoons of coconut milk over the fish mixture. Fold the taro leaves tightly around the filling to create a sealed parcel. Repeat with the remaining ingredients.

   💡 プロのコツ: Tuck in the sides to ensure no filling leaks out during steaming.
5. 5

   Place the parcels in a steamer basket over a pot of boiling water. Add about 100ml of water to the pot, ensuring it doesn't touch the bottom of the steamer basket.

   💡 プロのコツ: You can also use a large pot with a tight-fitting lid and a steaming rack.
6. 6

   Steam for 25-30 minutes, or until the fish is cooked through and the taro leaves are tender. Serve hot.

   💡 プロのコツ: Carefully open the parcels to avoid steam burns.