Pepes Ikan Nila Rasa Membahana (Steamed Nile Tilapia with Aromatic Spices)
Dive into a culinary experience that celebrates the vibrant flavors of Indonesian cuisine with Pepes Ikan Nila Rasa Membahana, a delightful dish featuring Nile tilapia wrapped in banana leaves and steamed to perfection. The combination of aromatic spices and fresh herbs creates a mouthwatering aroma that fills your kitchen, inviting everyone to gather around the table. Let’s embark on this flavorful journey together!
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Candlenuts | 2 pieces |
| Kaffir lime leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Ginger | 1 small piece |
| Turmeric | 1 small piece |
| Bay leaves | 2 leaves |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Banana leaves | For wrapping |
| Red chilies | 10 pieces |
| Nile tilapia | 2 fish |
| Basil leaves | For garnish |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 320 |
| Protein | 28g |
| Total Fat | 15g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sugars | 4g |
| Sodium | 210mg |
Instructions
-
Prepare the Spice Paste: Begin by finely blending the main spices. In a blender or using a mortar and pestle, combine the garlic, shallots, candlenuts, ginger, turmeric, and red chilies. Blend until you achieve a smooth paste. This blend will serve as the heart of your dish, infusing it with flavor.
-
-
Sauté the Spice Paste: Transfer the blended spice mixture to a pan and sauté over medium heat. Cook the paste just until the turmeric aroma is released and the mixture thickens slightly, which typically takes about 5-7 minutes. This step ensures that the spices are cooked and their flavors are fully developed.
-
Prepare the Banana Leaves: Take several sheets of banana leaves and gently heat them over an open flame or in a hot pan until they become pliable. This will make them easier to fold and help impart a subtle flavor to the fish during cooking.
-
Assemble the Dish: Lay the softened banana leaves flat on your working surface, creating a base for the fish. Place the cleaned Nile tilapia on top of the leaves. Generously fill the cavity of each fish with the sautéed spice mixture, ensuring that it is evenly distributed. Spoon some additional paste over the surface of the fish as well.
-
Wrap the Fish: Carefully fold the banana leaves around the fish, creating a secure package that will trap the steam while cooking. Ensure the fish is completely enclosed to keep the moisture and flavors intact.
-
Steam the Fish: Place the wrapped fish in a steamer and steam for approximately 40 minutes. This method allows the fish to absorb all the wonderful flavors from the spices while remaining moist and tender.
-
Grill the Fish: After steaming, heat a non-stick skillet or grill pan over medium heat. Place the wrapped fish on the skillet and grill for a few minutes on each side, just to give it a light char and enhance the flavors.
-
Garnish and Serve: Once cooked, unwrap the fish carefully and transfer it to a serving platter. Garnish with fresh basil leaves for an aromatic touch. Serve this dish with steamed rice and a side of fresh vegetables for a complete and satisfying meal.
Indulge in the rich and bold flavors of Pepes Ikan Nila Rasa Membahana, a dish that not only nourishes the body but also delights the senses, making it a perfect centerpiece for gatherings and family meals. Enjoy!
