Pepes Ikan Gembung Recipe
Pepes Ikan Gembung is a delightful Indonesian dish that beautifully combines fresh fish with a medley of aromatic spices, all wrapped in banana leaves. This cooking method not only enhances the flavors but also keeps the fish moist and tender. Ideal for family gatherings or special occasions, this dish is sure to impress your guests with its vibrant taste and enticing aroma.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan gembung (mackerel) | 1 kg, cleaned |
| Jeruk nipis (lime) | 1, for juicing |
| Daun pisang (banana leaves) | Enough to wrap the fish |
| Tomat or belimbing wuluh (starfruit) | 4, diced |
| Lombok hijau (green chili) | 4, sliced |
| Lombok keriting (curly chili) | 3, sliced |
| Bawang putih (garlic) | 6 cloves |
| Bawang merah (red onion) | 5 cloves |
| Kemiri (candlenuts) | 7, roasted |
| Jahe (ginger) | 1 piece, about 1 inch |
| Kunyit (turmeric) | 1 piece, about 1 inch |
| Lombok merah besar (red chili) | To taste |
| Minyak goreng (cooking oil) | 2 tablespoons |
| Daun kemangi (basil leaves) | To taste |
| Garam (salt) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | Approx. 25g |
| Carbohydrates | Approx. 10g |
| Total Fat | Approx. 15g |
| Fiber | Approx. 3g |
| Sodium | Varies with added salt |
Instructions
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Prepare the Fish: Begin by cleaning the ikan gembung thoroughly. Once cleaned, rub the fish with the juice of one lime. Allow it to marinate for a few minutes to absorb the flavors and neutralize any fishy odor. After marinating, rinse the fish again to remove excess acidity from the lime juice.
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Prepare the Spice Mixture: In a blender or food processor, combine the garlic, red onion, candlenuts, ginger, turmeric, and red chili (if using). Blend until you achieve a smooth paste. If necessary, add a small amount of oil to help with blending.
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Mix the Ingredients: In a large mixing bowl, combine the marinated fish with the blended spice mixture, diced tomatoes (or belimbing wuluh), green chili, and curly chili. Add salt to taste. Mix everything thoroughly to ensure the fish is evenly coated with the spice blend.
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Wrap in Banana Leaves: Take the cleaned banana leaves and cut them into large pieces. Place a portion of the fish mixture in the center of each leaf, fold it securely to create a parcel, and tie it with kitchen twine or toothpicks if necessary to keep it closed.
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Steam the Fish: Set up a steamer and place the banana leaf parcels inside. Steam the fish for about 30 to 45 minutes, or until the fish is fully cooked and the flavors have melded together.
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Optional Grilling: For an added layer of flavor, you can grill the steamed parcels on a preheated non-stick skillet or grill pan for a few minutes on each side before serving. This step adds a delightful smoky char to the dish.
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Serve and Enjoy: Once cooked, carefully unwrap the banana leaves and transfer the fish to a serving platter. Garnish with fresh basil leaves. Enjoy your Pepes Ikan Gembung with steamed rice or as part of a larger Indonesian feast.
Cooking Tips:
- Ensure the banana leaves are softened by briefly passing them over an open flame before wrapping. This makes them more pliable and easier to work with.
- Adjust the level of chili according to your spice preference; you can omit the red chili for a milder version.
- The steaming time may vary depending on the thickness of the fish, so check for doneness before serving.
This Pepes Ikan Gembung recipe promises a culinary journey into the heart of Indonesian flavors, showcasing the natural sweetness of the fish, complemented by the fragrant spices and herbs. Enjoy the process of creating this dish, and don’t hesitate to share your culinary results! Happy cooking! 🐟🥳
