👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a shallow dish, combine the chopped galip nuts, breadcrumbs, lime zest, salt, and pepper. Mix well.

3. 3

   Dip each barramundi fillet first into the beaten egg, then press firmly into the galip nut mixture to coat both sides.

4. 4

   Place the coated fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown and crispy.

5. 5

   While the fish is baking, prepare the taro leaves. Heat cooking oil in a pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

6. 6

   Add the minced garlic and cook for another minute until fragrant. Then add the prepared taro leaves and stir well.

7. 7

   Pour in the coconut milk, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the taro leaves are tender. Season with salt and pepper to taste.

8. 8

   Serve the galip nut-crusted barramundi immediately with the steamed taro leaves on the side.