Pepes Ikan Patin (Steamed Patin Fish)
Introduction
Dive into the delightful flavors of Indonesian cuisine with Pepes Ikan Patin, a traditional dish featuring the tender patin fish, lovingly marinated with aromatic spices, and wrapped in banana leaves before being steamed to perfection. This recipe not only preserves the fish’s natural flavors but also imparts a subtle herbal aroma from the banana leaves, making it an irresistible choice for any meal. Whether you’re preparing it for a family gathering or simply indulging in a personal culinary adventure, this dish will transport you straight to the heart of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish (Ikan Patin) | 1 whole fish |
| Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Red chili (Cabe Merah) | 2 peppers |
| Green onion (Daun Bawang) | 1 stalk |
| Salt (Garam) | 1 tablespoon |
| Flavor enhancer (Penyedap Rasa) | To taste |
| Banana leaves (Daun Pisang) | For wrapping |
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 25 g |
| Carbohydrates | 5 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sodium | 700 mg |
Instructions
-
Prepare the Fish:
Begin by cleaning the whole patin fish thoroughly under running water. Remove any scales, innards, and the head if desired, then cut the fish into manageable pieces for marinating and steaming. -
-
Prepare the Spices:
Finely chop the shallots and red chilies. Use a mortar and pestle to crush the garlic cloves into a paste. -
Marinate the Fish:
In a spacious mixing bowl, combine the prepared shallots, crushed garlic, and chopped red chilies with the cleaned fish. Add 1 tablespoon of salt and your choice of flavor enhancer. Gently massage the spices into the fish using your hands, ensuring that the seasonings are evenly distributed and well absorbed. Allow the marinated fish to rest for about 30 minutes, letting the flavors meld beautifully. -
Prepare the Steamer:
Set up your steaming apparatus by placing a pot of water on the stove to boil. Line the steamer basket with aluminum foil to prevent any water from dripping onto the fish, then layer with banana leaves for that authentic aroma and flavor. -
Assemble the Fish for Steaming:
Place the marinated patin fish onto the banana leaves in the steamer basket. Chop the green onions and sprinkle them over the fish for added flavor and garnish. Carefully fold the banana leaves over the fish, creating a secure packet to trap the steam and flavor. -
Steam the Fish:
Place the steamer basket over the boiling water and cover it with a lid. Steam the fish for approximately 30-40 minutes, checking occasionally to ensure the water hasn’t evaporated completely. -
Check for Doneness:
To determine if the fish is done, look for a change in color; it should turn a soft, opaque white and become tender to the touch. Once cooked, carefully remove the steamer from the heat. -
Serve:
Unwrap the fish from the banana leaves, allowing the delightful aromas to waft through the air. Serve warm, and enjoy the unique flavors of this traditional Indonesian dish with steamed rice or fresh vegetables.
Additional Tips
- The wrapping technique with banana leaves can be a creative endeavor; feel free to explore your own folding methods to secure the fish for steaming.
- If using a Tupperware steaming container, line it with aluminum foil followed by banana leaves, as mentioned, to prevent any water from splattering onto the fish.
- For a spicy kick, you can add more red chilies or serve with a side of sambal for dipping.
Conclusion
Pepes Ikan Patin is a simple yet flavorful dish that showcases the beauty of Indonesian culinary traditions. With its tender fish infused with aromatic spices and the fragrant touch of banana leaves, this steamed delicacy is sure to impress anyone at the dining table. Enjoy making this dish, and savor the warm, inviting flavors that remind you of home!
