Pepes Kakap Fillet Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Kakap fillet | 1/4 piece |
| Young coconut, grated | 2/3 of a coconut |
| Red chili peppers (cabe rawit merah) | 5 pieces |
| Curly red chili peppers | 4 pieces, sliced |
| Shallots | 5 pieces |
| Garlic | 4 cloves |
| Candlenuts (kemiri) | 5 pieces |
| Salt | To taste |
| Granulated sugar | To taste |
| Seasoning (optional) | To taste |
| Bay leaves (daun salam) | A few leaves |
| Galangal, thinly sliced | A few slices |
| Banana leaves (for wrapping) | Sufficient amount |
Instructions
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Prepare the Spice Paste: In a blender or mortar, combine the red chili peppers, shallots, garlic, candlenuts, granulated sugar, and salt. Blend until you achieve a smooth paste. Add a bit of seasoning if desired.
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Mix Ingredients: In a bowl, combine the spice paste with the grated young coconut and sliced curly red chili peppers. Stir thoroughly to ensure an even mixture.
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Combine with Fish: Add the kakap fillet to the bowl and gently mix until the fillet is well coated with the spice mixture.
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Wrap the Fillet: Prepare banana leaves by softening them slightly over heat if necessary. Place bay leaves and slices of galangal on a banana leaf, then add the spiced kakap fillet on top. Roll the banana leaf tightly, forming a package similar to a lontong.
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Steam the Wraps: Once all fillets are wrapped, steam the packages for about 30 minutes until fully cooked.
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Grill for Flavor: After steaming, unwrap and grill the pepes briefly to enhance the flavor.
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Serve: The Pepes Kakap is now ready to be served. Enjoy this delightful dish!
Happy cooking, and thank you for trying this recipe!
