👨‍🍳 作り方

1. 1

   Prepare the duruka by trimming the tough outer layers and cutting into bite-sized pieces. If using fresh duruka, blanch them in boiling water for 5 minutes, then drain. This helps to tenderize them.

2. 2

   In a saucepan or deep skillet, heat a tablespoon of oil (optional, if using non-stick) over medium heat. Sauté the sliced onion until softened, about 5 minutes.

3. 3

   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

4. 4

   Pour in the coconut milk and bring to a gentle simmer. Add the prepared duruka pieces. Season with salt and pepper.

   💡 プロのコツ: Do not boil the coconut milk vigorously, as it can split.
5. 5

   Gently place the fish fillets into the simmering coconut cream mixture. Ensure the fish is mostly submerged. Cover the pan and cook for 8-12 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Avoid overcrowding the pan; cook in batches if necessary.
6. 6

   Stir in the lime juice. Taste and adjust seasoning with salt and pepper if needed.

7. 7

   Serve the fish and duruka immediately, spooning the creamy coconut sauce over the top. Garnish with fresh chopped coriander.

   💡 プロのコツ: This dish is best served hot with steamed rice.