Pepes Ikan (Indonesian Steamed Fish)
Pepes is cooking method of steaming the ingredients (fish, chicken, tofu, or mushroom) wrapped in banana leaves until it becomes tender, then grilling the packets. Recipe source: “Pepes Ikan (Indonesian Steamed Fish)”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Sakurai Midori, CC BY-SA 3.0, via Wikimedia Commons.
- Total time
- 60 min
- Servings
- 4
- Calories
- 287
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Grind together all the ingredients for the spice paste.
Step 2
Scale and clean the fish. Take out the intestines but not the eggs.
Step 3
Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
Step 4
Marinate the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
Step 5
Add cooking oil to the spice-paste, mix.
Step 6
Coat fish with spice paste.
Step 7
Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
Step 8
Wrap the fish in banana leaves or aluminum foil.
Step 9
Steam over medium heat for 30 minutes. Use pressure cooker for faster cooking time and better taste.
Step 10
Let it cool and grill the wrapped fish over charcoal fire.
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