Steamed Spiced Mackerel in Banana Leaves (Pepes Ikan Kembung)

Pepes Ikan Kembung (Indonesian Grilled Mackerel in Banana Leaf)

Introduction:
Pepes Ikan Kembung is a traditional Indonesian dish, where mackerel (ikan kembung) is marinated in a savory mix of spices, then wrapped in banana leaves and steamed to perfection. The resulting dish is aromatic, flavorful, and perfect for serving with steamed rice. The use of banana leaves in wrapping not only infuses the fish with a subtle earthy aroma but also keeps the fish tender and juicy as it cooks.

This easy-to-make recipe will transport you to the heart of Indonesian home cooking. With a few key ingredients and simple preparation, you’ll enjoy a delightful meal that showcases the vibrant flavors of Southeast Asia.

Ingredients:

Preparation Steps:

1. Clean and Marinate the Fish

Start by cleaning the mackerel thoroughly. Rinse them under cold water and remove any scales or impurities. Once clean, rub the fish with lemon or lime juice to eliminate any fishy odor. Next, season the fish generously with the fish seasoning mix (bumbu ikan goreng) and let them sit for about 15-20 minutes while you prepare the other ingredients.

2. Prepare the Aromatics

While the fish is marinating, slice the red chili, ginger, and green onions. Cut the lemongrass into 2-3 inch pieces, and set aside. Take the bay leaves and break them into smaller pieces to enhance their flavor.

3. Prepare the Banana Leaves

To make the wrapping easier, take the banana leaves and cut them into rectangular pieces large enough to wrap around the fish. To soften the leaves and make them more pliable, briefly heat them over an open flame, or pass them under hot water. Once softened, set aside to cool slightly.

4. Assemble the Pepes

Take one piece of banana leaf and place one seasoned fish in the center. Add a few slices of red chili, a few slices of ginger, a stalk of lemongrass, and some green onions on top. Add a generous handful of kemangi leaves to infuse a fresh, aromatic flavor.

Carefully fold the banana leaf over the fish, ensuring the edges are sealed. Secure the ends of the wrap using toothpicks, making sure it is tightly sealed to avoid any filling escaping during the steaming process.

5. Steam the Pepes Ikan Kembung

Prepare a steamer and bring water to a boil. Arrange the wrapped fish packets in the steamer and cover them tightly. Steam the pepes for about 30-40 minutes or until the fish is cooked through and the flavors have melded together. The banana leaves will become darker and more fragrant as they steam, adding an irresistible aroma to the dish.

6. Serve and Enjoy

Once the fish is fully cooked, remove the pepes from the steamer. Unwrap the banana leaves carefully, being mindful of the hot steam. Serve the pepes ikan kembung warm, accompanied by steamed rice or your favorite side dishes.

Tips for the Best Pepes Ikan Kembung:

• Fish Choice: Fresh mackerel is ideal for this recipe, but you can substitute with other types of firm fish like snapper or tilapia if mackerel is unavailable.
• Seasoning Variations: If you want a spicier kick, increase the amount of red chili or add a dash of sambal to the marinade.
• Banana Leaves: If banana leaves are hard to find, you can substitute with aluminum foil, but using banana leaves gives it a traditional touch and a wonderful flavor.
• Cooking Time: Be sure to steam the pepes long enough for the fish to cook through fully. You can check by carefully opening one wrap and ensuring the fish is opaque and flaky.

Nutritional Information (per serving):

Conclusion:

Pepes Ikan Kembung is a wonderfully aromatic and flavorful dish, perfect for anyone looking to try authentic Indonesian cuisine. Its fragrant blend of spices and herbs, wrapped in tender fish and steamed to perfection, makes it a healthy and satisfying meal. Whether you’re cooking for a family dinner or a special occasion, this dish will undoubtedly impress your guests with its exotic taste and simplicity.