Pepes Ikan Patin (Grilled Patin Fish Wrapped in Banana Leaves)
Pepes Ikan Patin is a traditional Indonesian dish featuring tender Patin fish marinated in aromatic spices and wrapped in banana leaves. This dish is typically cooked by steaming and then grilled, giving it a deliciously smoky flavor that complements the rich taste of the fish. It’s a delightful fusion of flavors and textures, perfect for a comforting and hearty meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Patin fish (cut into pieces) | 1 large fish, cut into portions |
| Banana leaves (for wrapping) | Enough to wrap the fish |
| Tomatoes | 1, sliced |
| Kemangi (Thai basil leaves) | To taste |
| Daun Salam (bay leaves) | A few leaves |
For the Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 1 clove (optional) |
| Candlenuts (Kemiri) | 4 nuts |
| Red chili (Cabe Rawit Merah) | To taste (for spiciness) |
| Fresh turmeric (Kunyit) | A small piece |
| Salt and seasoning | To taste |
Instructions:
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Prepare the Fish:
- Clean and cut the Patin fish into several portions. Rub each piece with lime juice and salt, then set aside to marinate for a few minutes. This helps to neutralize any fishy odors and adds a fresh tang.
-
Prepare the Spice Paste:
- In a mortar and pestle, grind the shallots, garlic (if using), candlenuts, red chilies, and turmeric into a smooth paste. Season the mixture with salt and any additional flavorings you prefer, such as a dash of flavor enhancer (optional). Taste the paste and adjust seasoning as needed.
-
Prepare the Banana Leaves:
- Lightly char the banana leaves over an open flame or heat them briefly on a stovetop until they become pliable. This will make them easier to fold and prevent them from tearing during the wrapping process.
-
Assemble the Pepes:
- Place a banana leaf flat on a surface. Lay a bay leaf and a few basil leaves in the center. Place a portion of the fish on top, then generously coat it with the spice paste.
- Add a few slices of tomato on top of the fish for added moisture and flavor.
- Carefully fold the banana leaf over the fish to create a secure package. Use toothpicks or skewers to seal the edges and keep the pepes from opening.
-
Steam the Pepes:
- Arrange the wrapped fish parcels in a steamer. Steam for about 25 minutes, or until the fish is thoroughly cooked and infused with the spice flavors.
-
Grill the Pepes:
- Once the pepes have finished steaming, remove them from the steamer and let them cool slightly. Then, grill the wrapped fish over an open flame or on a grill until the banana leaves become slightly charred and crispy. This step adds a smoky flavor and helps to further enhance the aroma of the dish.
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Serve:
- Once grilled, carefully unwrap the banana leaves to reveal the steaming hot fish. Serve immediately with steamed rice or your favorite side dishes.
Tips:
- You can adjust the spiciness of the dish by increasing or decreasing the amount of red chili used in the spice paste.
- For a variation, you can add vegetables such as sliced carrots or onions inside the banana leaf before wrapping the fish.
- If banana leaves are not available, you can use aluminum foil as an alternative.
Enjoy this delightful Indonesian dish that combines bold spices and fresh ingredients, all wrapped in the comforting embrace of banana leaves. Perfect for family gatherings or a special meal that transports you to the heart of Indonesia!
