Pepes Ikan Layur: Fragrant Steamed Ribbonfish in Banana Leaves
Pepes Ikan Layur is a beloved Indonesian dish that combines fresh ribbonfish with a medley of aromatic spices, all carefully wrapped in banana leaves and steamed to perfection. The natural fragrance of the banana leaves enhances the fish, infusing it with a delightful, savory flavor that pairs perfectly with warm rice. The option to finish by grilling adds a slight smoky edge, but it’s just as delectable straight from the steamer. Let’s dive into this easy, traditional recipe that will bring a taste of Indonesia to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh ribbonfish (Ikan Layur) | 500 grams |
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 4 cloves |
| Fresh turmeric (Kunyit) | 3 cm piece |
| Ginger (Jahe) | 3 cm piece |
| Galangal (Laos) | 2 cm piece |
| Lemongrass (Sereh), bruised | 1 stalk |
| Salt | To taste |
| Sugar | To taste |
| Chicken-flavored seasoning (optional, such as Royco) | To taste |
| Red chilies (Cabai Merah) | 7 pieces (adjust to taste) |
| Banana leaves | 2 large pieces (cleaned and softened) |
| Cooking oil | Enough for sautéing |
| Toothpicks or small bamboo skewers | For sealing the banana leaves |
Instructions
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Prepare the Fish:
- Start by thoroughly cleaning the ribbonfish (Ikan Layur). Rinse it under cold water and pat dry with a kitchen towel. Set it aside while you prepare the seasoning paste.
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Make the Spice Paste:
- In a mortar or blender, combine the shallots, garlic, red chilies, lemongrass, galangal, ginger, and turmeric. Blend or pound them together until you achieve a smooth paste. This will be the flavorful base for your Pepes.
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Cook the Spice Paste:
- Heat a little cooking oil in a pan over medium heat. Add the spice paste to the pan and sauté for a few minutes until the mixture becomes fragrant and slightly darker in color.
- Season the paste with salt, sugar, and your preferred amount of chicken-flavored seasoning if using. Taste and adjust the seasoning to your liking.
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Marinate the Fish:
- Once the spice paste is cooked and seasoned, carefully coat the ribbonfish with the mixture. Ensure every piece is evenly covered in the fragrant paste.
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Wrap in Banana Leaves:
- Take the cleaned banana leaves and pass them briefly over an open flame or heat them in a pan until they soften slightly. This step will make the leaves more flexible and easier to fold.
- Lay out a piece of banana leaf and place a portion of the seasoned fish in the center. Fold the edges of the banana leaf over the fish, creating a secure packet. Seal the ends with toothpicks or small bamboo skewers to ensure the packet stays closed during steaming.
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Steam the Fish:
- Place the wrapped fish packets in a steamer and steam for about 20 minutes. Steaming ensures the fish becomes tender while allowing the spices to fully penetrate the meat, resulting in a flavorful dish.
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Optional Grilling:
- After steaming, you can grill the banana leaf packets briefly over a low flame for a smoky finish. This step is optional but adds an extra depth of flavor. Alternatively, you can enjoy the fish straight from the steamer for a more intense, aromatic experience.
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Serve:
- Serve your Pepes Ikan Layur hot, paired with a generous portion of steamed white rice. The vibrant flavors of the fish combined with the warmth of the spices and the subtle aroma of the banana leaf will surely captivate your senses.
Enjoy this delightful, flavorful, and healthy Indonesian dish with your loved ones!
