Pepes Ikan Mas Recipe
This delectable Indonesian dish, Pepes Ikan Mas, showcases the perfect harmony of flavors and textures, where fresh fish is expertly seasoned and wrapped in fragrant banana leaves, resulting in a delightful culinary experience that transports you straight to the heart of Indonesia.
Ingredients
| Ingredients | Quantity |
|---|---|
| Carp fish (ikan mas) | 500 grams (1/2 kg) |
| Lime (jeruk nipis) | 1 piece |
| Thai basil (kemangi) | 2 bunches |
| Turmeric leaves (daun kunyit) | 1 leaf, thinly sliced |
| Spice Paste (Bumbu Halus) | |
| Red chili peppers (cabe merah) | 8 pieces |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 3 cloves |
| Ginger (jahe) | 1 small piece |
| Fresh turmeric (kunyit) | 1 small piece |
| Candlenuts (kemiri) | 5 pieces |
| Lemongrass (sereh) | 1 stalk |
| Salt | to taste |
| Flavor enhancer (penyedap rasa) | to taste |
Nutritional Information
The nutritional information may vary based on serving size and specific ingredient brands. However, a standard serving of Pepes Ikan Mas typically provides:
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 25 grams |
| Fat | 12 grams |
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the carp fish, removing any scales or innards. Once cleaned, marinate the fish with the juice of one lime, allowing it to soak for approximately 10 minutes. This step not only infuses a refreshing citrus flavor but also helps to eliminate any fishy odors.
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Prepare the Herbs: While the fish is marinating, take the Thai basil and remove the leaves, ensuring they are fresh and clean. Set aside the basil leaves for later use.
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Make the Spice Paste: In a mortar and pestle or a food processor, blend together the red chili peppers, shallots, garlic, ginger, fresh turmeric, candlenuts, and lemongrass until you achieve a smooth paste. This aromatic mixture forms the foundation of the dish’s flavor profile.
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Combine Ingredients: In a large bowl, combine the blended spice paste with the thinly sliced turmeric leaves and the Thai basil. Mix well until all ingredients are evenly coated with the fragrant paste.
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Marinate the Fish: Take the cleaned fish and generously coat it with the prepared spice mixture, ensuring that the flavors penetrate the flesh.
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Wrap and Steam: Lay out a large banana leaf and place the seasoned fish in the center. Wrap the fish securely in the leaf, ensuring it is well-sealed to trap in the flavors. If you don’t have banana leaves, aluminum foil can be a suitable alternative. Place the wrapped fish in a steamer and steam for about 30-40 minutes, or until the fish is thoroughly cooked.
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Grill for Extra Flavor: After steaming, carefully unwrap the fish. To enhance its aroma and flavor, grill the fish for a few minutes on a preheated grill or skillet. This step adds a lovely smoky flavor that beautifully complements the spices.
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Serve: Once grilled, serve your Pepes Ikan Mas hot, garnished with additional fresh basil leaves, alongside steamed rice and a refreshing cucumber salad for a complete meal that embodies the essence of Indonesian cuisine.
Conclusion
Pepes Ikan Mas is more than just a dish; it is an experience that marries tradition with flavor. Perfect for family gatherings or special occasions, this recipe not only nourishes but also brings loved ones together around the table, celebrating the rich heritage of Indonesian cooking. Enjoy every bite of this vibrant and aromatic dish, and let it inspire your culinary adventures.
