Pepes Patin: A Flavorful Steamed Catfish Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Patin (Catfish) | 1 kg |
| Bawang Merah (Shallots) | 12 cloves |
| Bawang Putih (Garlic) | 6 cloves |
| Biji Kemiri (Candlenuts) | 7 pieces |
| Kunyit (Turmeric) | 10 cm piece |
| Air Jeruk Nipis (Lime Juice) | 50 ml |
| Air (Water) | 250 ml |
| Garam (Salt) | To taste |
| Gula (Sugar) | To taste |
| Cabai Rawit (Bird’s Eye Chili) | Whole, to taste |
| Buah Tomat (Tomatoes) | Sliced, to taste |
| Daun Bawang (Green Onions) | Sliced, to taste |
| Daun Kemangi (Basil Leaves) | To taste |
| Daun Pisang (Banana Leaves) | For wrapping |
| Tusukan Gigi (Toothpicks) | For sealing |
Instructions
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Prepare the Fish: Begin by cleaning the catfish thoroughly, then cut it into several pieces according to your preference. Squeeze the lime juice over the fish to eliminate any fishy odors.
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Make the Spice Paste: In a blender, combine the shallots, garlic, candlenuts, and turmeric. Add a bit of water to help blend the mixture into a smooth paste. Season with salt and sugar according to your taste.
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Combine with Fish: In a large bowl, mix the spice paste with the lime-juiced fish, ensuring that each piece is well coated.
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Prepare the Vegetables: Slice the green onions and tomatoes as desired. These will add a fresh layer to the dish.
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Wrap the Pepes: Lay a banana leaf on a flat surface and place a piece of the marinated fish in the center. Top it with slices of green onion, tomato, and whole bird’s eye chili. Carefully fold the leaf around the fish, securing it with a toothpick to keep everything intact.
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Steam the Pepes: Place the wrapped pepes in a steamer and steam for about 30 minutes, or until the fish is cooked through and the flavors meld beautifully.
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Serve and Enjoy: Once done, unwrap the pepes and serve hot. This delightful Pepes Patin is ready to be enjoyed with steamed rice or on its own. Happy cooking! 🌻
This traditional Indonesian dish not only showcases the wonderful flavors of the spices but also highlights the unique cooking method of steaming in banana leaves, creating an ultimate experience of taste and aroma.
