👨‍🍳 조리법

1. 1

   In a mortar and pestle, pound the lemongrass, shallots, garlic, kaffir lime leaves, galangal, and chilies into a smooth paste. If a mortar and pestle is unavailable, a food processor can be used.

   💡 전문가 팁: Pounding releases more aroma than blending.
2. 2

   In a mixing bowl, combine the fish cubes, herb paste, sticky rice powder, padaek (or fish sauce), and egg. Mix well until the fish is evenly coated.

   💡 전문가 팁: The sticky rice powder acts as a binder.
3. 3

   Stir in the chopped dill, spring onions, and Thai basil leaves. Mix thoroughly.

   💡 전문가 팁: Fresh herbs are key to the vibrant flavor.
4. 4

   Prepare the banana leaves by gently warming them over a flame or in a dry pan until they become pliable and slightly darker green. This prevents them from cracking when folded. If using parchment paper, cut into approximately 10x10 inch squares.

   💡 전문가 팁: Double layer the banana leaves for extra support.
5. 5

   Place two softened banana leaves (or one piece of parchment paper) on a flat surface, overlapping them slightly. Spoon about half a cup of the fish mixture onto the center of the leaves.

   💡 전문가 팁: Ensure the fish mixture is not too watery.
6. 6

   Fold the banana leaves to create a sealed parcel, similar to wrapping a gift. Secure the edges with toothpicks or kitchen twine. If using parchment paper, fold and secure with toothpicks or fold tightly.

   💡 전문가 팁: Make sure the parcel is tightly sealed to prevent leaks.
7. 7

   Arrange the parcels in a steamer basket over boiling water. Steam for 20-25 minutes, or until the fish is cooked through and the banana leaves have turned a khaki color.

   💡 전문가 팁: Ensure there is enough water in the steamer to last the entire cooking time.
8. 8

   Carefully remove the parcels from the steamer. Serve hot, opening the parcels at the table to reveal the fragrant steamed fish.

   💡 전문가 팁: Serve with sticky rice and steamed vegetables.