Pepes Ikan Mas: Steamed Carp Wrapped in Banana Leaves
Embark on a culinary adventure with Pepes Ikan Mas, a delightful Indonesian dish that showcases the rich flavors of carp, fragrant spices, and aromatic herbs, all wrapped lovingly in banana leaves. This traditional recipe, bursting with taste and aroma, promises to tantalize your palate and impress your guests. Perfect for special occasions or a comforting family meal, this dish will transport you straight to the heart of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh carp (ikan mas) | 1 kg (cleaned and rubbed with lime juice) |
| Candlenuts (kemiri) | 10 nuts |
| Red chilies (cabe merah) | 15 pieces |
| Bird’s eye chilies (cabe rawit) | 10 whole pieces |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 3 cloves |
| Turmeric root (kunyit) | 1 thumb-sized piece |
| Lemongrass (serai) | 3 stalks (cut into sections) |
| Bay leaves (daun salam) | 10 leaves (2 leaves per fish) |
| Cooking oil | 3 tablespoons |
| Banana leaves (for wrapping) | Sufficient quantity |
| Salt (garam) | To taste |
| Flavor enhancer (seasoning) | To taste (Sasa or similar) |
Instructions
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Prepare the Spice Mixture: Start by blending or grinding the candlenuts, red chilies, bird’s eye chilies, shallots, garlic, turmeric, and a pinch of salt to create a fragrant spice paste. Once well-combined, transfer this mixture to a bowl and mix in the cooking oil, additional salt, and flavor enhancer. Stir thoroughly until all the ingredients are well incorporated.
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Marinate the Fish: Take the cleaned carp and immerse it in the spice mixture, ensuring that each piece is thoroughly coated with the rich and aromatic paste. Allow the fish to marinate for at least 30 minutes to absorb all the delightful flavors.
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Wrap the Fish: Prepare the banana leaves by cutting them into large squares or rectangles. Lay a piece of banana leaf on a clean surface and place a piece of the marinated fish in the center. Add a few sections of lemongrass and a couple of bay leaves on top of the fish for extra flavor. Carefully fold the banana leaf around the fish, securing it tightly to create a neat parcel. Repeat this process until all the fish are wrapped.
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Steam the Fish: Place the wrapped fish parcels into a steamer or a pressure cooker. If using a pressure cooker, set it to steam for approximately 60 minutes to ensure the fish becomes tender and flavorful, allowing the spices to penetrate all the way to the bones. If you prefer to use a traditional steamer, you can do so as well; just ensure the fish is cooked through.
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Serve and Enjoy: Once the steaming is complete, carefully unwrap the banana leaves to reveal the beautifully cooked Pepes Ikan Mas. Serve the fish hot with steamed rice and your favorite vegetable side dishes, allowing everyone to enjoy the delightful aromas and flavors of this traditional Indonesian dish.
Cooking Tips
- Banana Leaves: If you can’t find banana leaves, you can substitute them with parchment paper, but keep in mind the flavor will differ slightly.
- Fish: While carp is traditional for this recipe, feel free to use other firm white fish varieties.
- Adjusting Spiciness: You can control the heat level of this dish by adjusting the number of bird’s eye chilies based on your spice tolerance.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 25 g |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Sodium | 350 mg |
As you enjoy this dish, remember that cooking is a journey filled with flavors, aromas, and heart. Pepes Ikan Mas is not just a meal; it’s an expression of love and a celebration of culinary heritage. Happy cooking, and may your kitchen always be filled with warmth and joy!
