👨‍🍳 作り方

1. 1

   Preheat your oven to 180°C (350°F).

   💡 プロのコツ: Ensure the oven is fully preheated before placing the dish inside.
2. 2

   Prepare the taro leaves by washing them thoroughly and removing any tough stems. If using very large leaves, you can cut them into manageable pieces.

   💡 プロのコツ: Young taro leaves are preferred for their tenderness.
3. 3

   In a baking dish or hollowed-out coconut shells, create a layer of sliced onions.

4. 4

   Arrange the mackerel fillets on top of the onions.

5. 5

   Place a layer of taro leaves over the fish.

6. 6

   Sprinkle salt, pepper, and any optional spices over the taro leaves.

7. 7

   Pour the coconut milk evenly over the entire dish, ensuring all ingredients are moistened.

8. 8

   Cover the baking dish tightly with foil or place the filled coconut shells into a larger baking dish and cover that with foil.

   💡 プロのコツ: Sealing the dish tightly will help steam the ingredients and keep the moisture in.
9. 9

   Bake for 40-50 minutes, or until the fish is cooked through and flakes easily, and the taro leaves are wilted.

   💡 プロのコツ: Cooking time may vary depending on the thickness of the mackerel fillets.
10. 10

    Let it rest for a few minutes before serving. Serve hot, directly from the baking dish or coconut shells.

    💡 プロのコツ: This dish is traditionally served with rice or boiled taro.