Pepes Ikan Layang/Kembung: A Delightful Indonesian Steamed Fish Dish
Introduction
Pepes Ikan Layang, also known as Pepes Ikan Kembung, is a traditional Indonesian dish that beautifully combines the flavors of fish with fragrant herbs and spices. This dish is not only a feast for the senses but also a healthy option, showcasing the culinary richness of Indonesian cuisine. With its enticing aroma and vibrant presentation, Pepes Ikan is sure to become a favorite in your home.
Ingredients
| Ingredients | Quantity |
|---|---|
| Ikan kembung/layang | 500 grams (approximately 6 fish) |
| Kemangi leaves | 2 bunches |
| Daun pisang (banana leaves) | Enough to wrap the fish |
| Young coconut, grated | ½ coconut |
| Tahu putih (firm tofu) | 3 pieces |
Spice Paste Ingredients
| Ingredients | Quantity |
|---|---|
| Green tomatoes, chopped | 3 pieces |
| Bird’s eye chilies | 15 pieces |
| Curly red chilies | 3 pieces |
| Candlenuts | 3 pieces |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Fine salt | 2 teaspoons |
| Flavor enhancer (optional) | To taste |
| Granulated sugar | 1 tablespoon |
| Fresh turmeric | 1 piece (about 2 inches) |
Nutritional Information
(This will vary based on serving sizes and specific ingredient brands used.)
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 20 grams |
| Total Fat | 12 grams |
| Carbohydrates | 15 grams |
| Fiber | 3 grams |
Instructions
-
Prepare the Fish: Clean the ikan kembung or ikan layang thoroughly, ensuring all innards are removed and the fish is ready for cooking.
-
Soften the Banana Leaves: Lightly scorch the banana leaves over a flame until they become pliable. This will help them wrap the fish without tearing. After scorching, wipe them with a clean cloth to remove any ash.
-
Prepare the Kemangi: Pluck the kemangi leaves from the stems, rinse them under cold water, and set them aside to dry.
-
Make the Spice Paste: In a blender or mortar and pestle, combine the green tomatoes, bird’s eye chilies, curly red chilies, candlenuts, shallots, garlic, fine salt, flavor enhancer (if using), granulated sugar, and fresh turmeric. Blend or pound the mixture until it reaches a smooth consistency.
-
Mix the Filling: In a large bowl, combine the prepared spice paste with the grated young coconut and crumbled tofu. Gently mix everything together, ensuring the tofu is well incorporated. Adjust seasoning to taste, ensuring a balanced flavor profile.
-
Wrap the Fish: Lay a piece of the prepared banana leaf on a flat surface. Place one fish in the center, then generously spoon the spice and coconut mixture over the fish. Top with fresh kemangi leaves. Carefully fold the banana leaf over the fish to create a secure package, making sure to tuck in the ends to prevent leakage.
-
Steam the Pepes: Prepare a steamer pot and fill it with water. Once the water is boiling, place the wrapped fish packages in the steamer basket. Cover and steam for approximately 15 to 30 minutes. The cooking time may vary based on the size of the fish.
-
Grill for Extra Flavor (Optional): After steaming, for an added smoky flavor, you can grill the wrapped fish on a non-stick skillet or grill pan for a few minutes on each side, allowing the banana leaf to char slightly.
-
Serve and Enjoy: Remove the Pepes Ikan from the steamer, unwrap, and serve hot. This dish pairs wonderfully with steamed rice and a side of fresh vegetables.
Conclusion
Pepes Ikan Layang is more than just a meal; it’s an experience that captures the essence of Indonesian cooking. With its aromatic spices and tender fish, this dish invites you to explore the vibrant flavors of the archipelago. Enjoy the delightful process of making this traditional dish, and share it with family and friends for a truly memorable dining experience. Happy cooking!
