👨‍🍳 조리법

1. 1

   Prepare the banana leaves: Gently heat them over an open flame or dip in hot water to make them pliable. Cut into approximately 8x8 inch squares.

   💡 전문가 팁: Softening the banana leaves prevents them from cracking when folded.
2. 2

   In a bowl, combine the fish chunks, coconut milk, chopped dill, minced lemongrass, grated galangal, chopped shallots, minced garlic, chopped chilies, fish sauce, and turmeric powder. Mix well to ensure the fish is evenly coated. Season with salt to taste.

   💡 전문가 팁: A mortar and pestle can be used to finely mince the aromatics for a more intense flavor.
3. 3

   Place a portion of the fish mixture onto the center of each softened banana leaf square. Add a few extra dill sprigs and basil/mint leaves on top if desired.

   💡 전문가 팁: Don't overfill the banana leaves; leave enough space to fold them securely.
4. 4

   Fold the banana leaves to create a sealed parcel. Fold two opposite sides over the filling, then fold the remaining two sides to create a neat package. Secure with toothpicks if necessary.

   💡 전문가 팁: Ensuring the parcels are well-sealed will prevent the filling from leaking out during steaming.
5. 5

   Prepare a steamer. Arrange the banana leaf parcels in the steamer basket, ensuring they are not overcrowded. Steam over medium-high heat for 15-20 minutes, or until the fish is cooked through and flakes easily.

   💡 전문가 팁: A bamboo steamer or a pot with a steamer insert can be used.
6. 6

   Carefully remove the parcels from the steamer. Serve hot, directly in the banana leaf parcels, allowing diners to open them and enjoy the aromatic steam.

   💡 전문가 팁: This dish is traditionally served with sticky rice.