Pepes Kembung Tahu: A Deliciously Flavorful Steamed Fish and Tofu Dish
Dive into the delightful world of Indonesian cuisine with Pepes Kembung Tahu, a fragrant and savory dish that combines the rich flavors of mackerel fish and tofu, all wrapped in banana leaves and steamed to perfection. This recipe, with its unique blend of spices, offers a tantalizing taste that is both satisfying and wholesome, making it a great addition to your culinary repertoire.
Ingredients
To create this scrumptious dish, gather the following ingredients, which will serve approximately four to six people:
| Ingredient | Quantity |
|---|---|
| Large mackerel fish (kembung) | 3, cut in half |
| Small tofu (tahu) | 6 pieces |
| Boiled cassava leaves (daun ubi) | 3 bunches |
| Lemongrass (sere), crushed | 2 stalks |
| Bird’s eye chilies (cabe rawit), halved | 5 pieces |
| Grated coconut | 1/8 coconut |
For the Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Shallots (bawang merah) | 15 pieces |
| Garlic (bawang putih) | 6 cloves |
| Bird’s eye chilies (cabe rawit) | 30 pieces |
| Curly red chilies (cabe keriting) | 8 pieces |
| Large chilies (cabe besar) | 2 pieces |
| Salt | 2 teaspoons |
| Instant seasoning (masako) | 1 packet |
| Thick coconut milk (santan) | 75 mL, for blending |
| Ginger (jahe) | 1 small piece |
| Turmeric (kunyit) | 1 small piece |
| Granulated sugar | 2 tablespoons |
Instructions
Follow these step-by-step instructions to create the delightful Pepes Kembung Tahu:
-
Prepare the Spice Paste:
- Begin by blending all the spice paste ingredients together until smooth. This includes shallots, garlic, bird’s eye chilies, curly red chilies, large chilies, salt, instant seasoning, thick coconut milk, ginger, turmeric, and sugar. Ensure the mixture is well combined and aromatic.
-
Marinate the Fish:
- Take the halved mackerel and immerse them in the spice paste, allowing the fish to soak in these vibrant flavors for about 20 minutes. This step is crucial as it imparts a deep, rich taste to the fish.
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Prepare the Tofu Mixture:
- Using a fork, mash the tofu in a bowl until it reaches a creamy consistency. Combine the mashed tofu with the remaining spice paste, grated coconut, and boiled cassava leaves. Mix well to ensure all ingredients are evenly distributed.
-
Wrap the Fish and Tofu:
- Lay out banana leaves, and place a piece of marinated fish on top of each leaf. Spoon a generous amount of the tofu mixture onto the fish. Fold the banana leaves securely to encase the fish and tofu, ensuring no filling escapes during the cooking process.
-
Steam the Wrapped Mixtures:
- Place the wrapped packets into a steamer, and steam for about 30 minutes. This gentle cooking method allows the flavors to meld beautifully, resulting in tender and moist fish and tofu.
-
Grill for Flavor:
- After steaming, carefully unwrap the packets and place them on a grill. Cook until the fish skin is slightly charred and crispy, adding a delightful smokiness to the dish. Ensure the excess moisture has evaporated for a perfect texture.
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Serve and Enjoy:
- Once grilled, transfer the Pepes Kembung Tahu to a serving platter. This dish is best enjoyed warm, paired with steamed rice and a side of fresh vegetables or sambal for added flavor.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 18 g |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 450 mg |
Pepes Kembung Tahu is not just a meal; it’s an experience of flavors and textures that will transport you to the heart of Indonesian kitchens. Whether you are preparing it for a special occasion or a casual dinner, this dish is sure to impress your family and friends, making it a cherished addition to your recipe collection. Enjoy the vibrant flavors and the culinary adventure it brings to your table!
