👨‍🍳 作り方

1. 1

   Pat the fish fillets dry with paper towels and season with salt and pepper.

2. 2

   In a saucepan, combine coconut milk, minced garlic, grated ginger, and the knotted pandanus leaves (or pandan extract).

   💡 プロのコツ: If using fresh pandanus leaves, ensure they are well washed and tied securely.
3. 3

   Bring the coconut milk mixture to a gentle simmer over medium-low heat. Cook for about 10-15 minutes, stirring occasionally, until the sauce has slightly thickened and the pandanus aroma is infused.

   💡 プロのコツ: Do not boil vigorously, as this can cause the coconut milk to split.
4. 4

   Remove the pandanus leaves from the sauce. Stir in the lime juice.

   💡 プロのコツ: Taste and adjust seasoning if necessary.
5. 5

   Heat the vegetable oil in a large skillet over medium-high heat.

   💡 プロのコツ: Ensure the oil is hot before adding the fish.
6. 6

   Carefully place the fish fillets in the hot skillet and fry for 3-5 minutes per side, until golden brown and cooked through.

   💡 プロのコツ: Avoid overcrowding the pan; cook in batches if necessary.
7. 7

   Serve the fried fish immediately, generously spooning the warm pandanus coconut sauce over the top.