Pepes Ikan Kembung Kemangi Maknyoss
Experience the delightful flavors of Indonesia with Pepes Ikan Kembung Kemangi Maknyoss, a dish that brings together the fresh taste of mackerel fish and the aromatic essence of basil and spices. This recipe is perfect for a family gathering or a special occasion, and it pairs beautifully with warm rice. Below, you will find a detailed breakdown of the ingredients, nutritional information, and preparation steps to guide you through creating this delicious meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (Ikan Kembung), cleaned and gutted | 1/2 kg (approximately 6 fish) |
| Banana leaves (Daun Pisang) | Enough to wrap the fish |
| Basil leaves (Daun Kemangi) | 4 bunches |
| Petai (stink beans) | To taste |
| Lemongrass (Serai) | 2 stalks, cut into pieces |
| Bay leaves (Daun Salam) | 2 leaves |
| Lime (Jeruk Nipis) | 1, juiced |
Ground Spice Paste (Bumbu Halus)
| Spice | Quantity |
|---|---|
| Shallots (Bawang Merah) | 10, peeled |
| Garlic (Bawang Putih) | 10, peeled |
| Turmeric (Kunyit) | 2 cm piece |
| Candlenuts (Kemiri) | 10 nuts |
| Red chili peppers (Cabe Keriting) | 25, to taste (can be chopped or ground) |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 200 mg |
(Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.)
Preparation Steps
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Prepare the Fish: Begin by thoroughly washing the mackerel fish under running water. Squeeze the juice of the lime over the fish to eliminate any lingering fishy odors. Rinse again and set aside to drain.
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Make the Spice Paste: In a mortar and pestle or a food processor, grind together the shallots, garlic, turmeric, candlenuts, and red chili peppers until you achieve a smooth paste. Season with salt and sugar to taste.
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Prepare the Banana Leaves: Clean the banana leaves by wiping them down with a damp cloth. This step ensures that any dirt or debris is removed. Lay the leaves flat on a clean surface, overlapping them as needed to create a large enough base for the fish.
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Assemble the Pepes: Place the cleaned fish onto the center of the banana leaves. Generously spread the ground spice paste over the fish. Layer on pieces of lemongrass, bay leaves, basil leaves, and petai for added flavor and presentation.
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Wrap the Fish: Fold the banana leaves over the fish to encase it completely, securing it tightly to prevent any moisture from escaping during cooking. Use toothpicks or kitchen twine to hold the package together if needed.
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Steam the Pepes: Prepare a steamer pot with boiling water. Place the wrapped fish inside the steamer basket and cover. Steam the fish for approximately one hour or until the fish is cooked through and tender.
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Serve: Once cooked, carefully unwrap the banana leaves to reveal the aromatic fish, and serve hot alongside steamed rice for a fulfilling meal. Enjoy the flavors of Pepes Ikan Kembung Kemangi Maknyoss that are sure to impress your family and friends!
Enjoy Your Meal!
This delightful Pepes Ikan Kembung Kemangi Maknyoss dish embodies the vibrant culinary heritage of Indonesia, offering a burst of flavors and aromas that will make any meal special. Whether you’re enjoying it as part of a family gathering or a quiet dinner, the combination of fresh fish and fragrant herbs is sure to be a hit. Happy cooking!
