👨‍🍳 Instruktioner

1. 1

   In a shallow pan or pot, combine the coconut milk, knotted pandan leaves, sliced onion, garlic, and julienned ginger.

   💡 Proffstips: Ensure the pan is wide enough to lay the fish fillets in a single layer.
2. 2

   Bring the mixture to a gentle simmer over medium-low heat. Do not boil vigorously.

   💡 Proffstips: Simmering allows the aromatics to infuse the coconut milk.
3. 3

   Carefully place the fish fillets into the simmering coconut milk mixture. Ensure they are mostly submerged.

   💡 Proffstips: Handle the fish gently to prevent it from breaking apart.
4. 4

   Cover the pan and continue to simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of the fillets.

   💡 Proffstips: Avoid overcooking the fish, as it can become dry.
5. 5

   Remove the pandan leaves from the sauce. Season the sauce with salt to taste. If the sauce is too thick, add a little water.

   💡 Proffstips: Taste the sauce and adjust salt as needed.
6. 6

   Serve the fish immediately, spooning the rich coconut sauce over it. This dish is traditionally served with steamed taro or breadfruit.

   💡 Proffstips: The sauce is an integral part of the dish, so ensure there's enough to spoon over.