👨‍🍳 Instruktioner

1. 1

   Prepare the marinade: In a blender or food processor, combine the red chilies, shallots, ginger, lemongrass, and grated coconut. Blend into a coarse paste. If using turmeric leaves, add them to the paste.

   💡 Proffstips: Soften the banana leaves by passing them over a low flame or dipping them in hot water to make them pliable and prevent tearing.
2. 2

   Season the paste with salt and sugar to taste. Add lime juice if desired for a touch of acidity.

   💡 Proffstips: The balance of salt and sugar is key to the overall flavor.
3. 3

   Clean the fish fillets and pat them dry. Coat the fish evenly with the prepared marinade.

   💡 Proffstips: Ensure the fish is well-coated with the marinade for maximum flavor infusion.
4. 4

   Cut the softened banana leaves into individual portions large enough to wrap each fish fillet. Place a portion of marinated fish onto each banana leaf.

   💡 Proffstips: You can add a small dollop of extra marinade on top of the fish before wrapping.
5. 5

   Fold the banana leaves to securely wrap the fish, creating neat parcels. You can secure them with toothpicks or kitchen twine.

   💡 Proffstips: Ensure the parcels are sealed to prevent the marinade from leaking out during cooking.
6. 6

   Cook the pais ikan: You can either grill the parcels over medium heat for about 10-12 minutes per side, or steam them for 15-20 minutes until the fish is cooked through and flakes easily.

   💡 Proffstips: Grilling imparts a smoky flavor, while steaming results in a more tender texture.
7. 7

   Serve hot, directly from the banana leaf parcels. Pais Ikan is often enjoyed with steamed rice.

   💡 Proffstips: The banana leaf can be opened at the table for a more aromatic presentation.