👨‍🍳 作り方

1. 1

   Prepare the aromatics: In a mortar and pestle, pound the minced lemongrass, galangal, and chilies into a paste.

   💡 プロのコツ: Ensure the lemongrass is finely minced to avoid fibrous texture.
2. 2

   In a bowl, combine the fish pieces, coconut milk, chopped dill, julienned kaffir lime leaves, the aromatic paste, fish sauce, and egg yolks. Mix gently until well combined.

   💡 プロのコツ: The egg yolks help to bind the custard.
3. 3

   Cut the wilted banana leaves into roughly 8x8 inch squares. Place a portion of the fish mixture in the center of each banana leaf square.

   💡 プロのコツ: Ensure the banana leaves are large enough to enclose the mixture.
4. 4

   Fold the banana leaves to create small parcels, ensuring they are sealed. Secure the parcels with toothpicks or kitchen string.

   💡 プロのコツ: Fold the sides in first, then fold the top and bottom over to create a neat package.
5. 5

   Steam the parcels in a steamer basket over boiling water for 20-25 minutes, or until the fish is cooked through and the custard is set.

   ⏱️ 25 minutes

   💡 プロのコツ: The custard should be firm to the touch.
6. 6

   Carefully remove the parcels from the steamer. Serve hot, opening the banana leaf parcels at the table to release the aromatic steam.

   💡 プロのコツ: Serve with sticky rice for a complete meal.