Pepes Ikan Kembung (Steamed Mackerel in Spiced Banana Leaf Wrap)
This traditional Indonesian dish features mackerel wrapped in aromatic banana leaves, infused with a blend of spices, and steamed to perfection. For an extra touch of flavor, the wrapped fish can be grilled briefly to bring out the smoky fragrance of the banana leaves. The combination of fresh herbs, aromatic spices, and the natural juiciness of the mackerel makes this dish a true delight for the senses. Perfect for family meals or gatherings, Pepes Ikan Kembung is a comforting and flavorful dish that’s sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh mackerel fish (Ikan Kembung) | 1 pack, cleaned, seasoned with lime and salt |
| Garlic | 4 cloves |
| Shallots | 5 cloves |
| Red chili peppers | 4 (adjust to taste) |
| Candlenuts (Kemiri) | 5 nuts |
| Fresh turmeric (Kunyit) | 1 small piece (about 1-inch) |
| Bay leaves (Daun Salam) | 2 leaves |
| Lemongrass (Sereh) | 1 stalk, bruised |
| Sliced tomatoes | 1 medium-sized tomato |
| Whole red chilies (Cabe Rawit) | 2-3 (for extra heat, optional) |
| Fresh basil leaves (Daun Kemangi) | A handful |
| Salt | To taste |
| Sugar | 1 tsp |
| Cooking oil | 1 tsp (for sautéing) |
| Banana leaves (Daun Pisang) | Enough to wrap the fish |
Instructions:
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Prepare the fish: Clean the fresh mackerel, removing any scales and internal organs. Rub with lime and a little salt to eliminate any fishy smell and set aside.
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Make the spice paste: Using a mortar and pestle or food processor, blend together the garlic, shallots, red chili peppers, candlenuts, and turmeric until you have a smooth, fragrant paste.
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Season the fish: Gently rub the spice paste into the mackerel, ensuring it is well coated. Toss the fish with the paste, so the spices fully penetrate and flavor the fish.
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Add aromatics: Stuff the fish with basil leaves, bay leaves, and lemongrass stalks. Top with sliced tomatoes and whole red chilies for a burst of color and additional flavor.
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Flavoring: Season with salt, sugar, and a drizzle of cooking oil. Taste the mixture and adjust the seasoning to your preference.
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Wrap the fish: Carefully wrap the spiced mackerel in banana leaves. Secure tightly so that the spices and flavors remain trapped within during steaming.
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Steam the fish: Prepare a steamer and place the wrapped fish in the steamer basket. Steam for about 1 hour, or until the fish is thoroughly cooked and the flavors have melded together.
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Optional step – Grilling: After steaming, for a smoky aroma, you can grill the wrapped fish briefly on a hot grill or on a non-stick skillet (such as a Happycall pan). This step enhances the fragrance of the banana leaves and adds a subtle smokiness to the dish.
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Serving: Once done, carefully unwrap the fish and serve hot, accompanied by steamed rice and a side of vegetables. The fragrant herbs and rich flavors make this dish a real crowd-pleaser.
Nutritional Information (per serving, approximately 1 fish portion):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 25g |
| Carbohydrates | 4g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 220mg |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
Cooking Tips:
- Banana Leaves: If banana leaves are hard to find, you can use foil as a substitute, but the aromatic taste from the banana leaves will be missing.
- Flavor Variation: Adjust the number of red chilies to suit your heat tolerance. For a milder version, reduce the chilies or omit the raw chilies.
- Grilling After Steaming: Grilling the wrapped fish after steaming gives it a beautiful char and enhances the flavor, but this step is optional. If using a grill, ensure the fish doesn’t overcook.
Pepes Ikan Kembung is a simple yet flavorful dish that brings a taste of traditional Indonesian cooking to your kitchen. The steaming process locks in all the flavors, making it a delicious and healthy meal for any occasion.
