Title: Pepes Ikan Mas (Grilled Goldfish Pepes)
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mas (goldfish, medium-sized) | 3 whole fish |
| Banana leaves (for wrapping) | Enough to wrap the fish |
| Dried red chili (cabe kriting) | 10 pieces |
| Bird’s eye chili (cabe rawit) | 5 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 5 cloves |
| Candlenuts (kemiri) | 4 pieces |
| Fresh turmeric (kunyit) | A small piece (finger-sized) |
| Ginger (jahe) | A small piece (tip of the finger) |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Sasa seasoning | 1 tablespoon |
| Cooking oil (minyak goreng) | 1 tablespoon |
| Bay leaves (daun salam) | A few leaves |
| Lemongrass (serai) | 1 stalk, tied in a knot |
Instructions
-
Prepare the Spice Paste:
- Begin by blending all the spices into a smooth paste. Combine the dried red chilies, birdโs eye chilies, shallots, garlic, candlenuts, turmeric, and ginger in a food processor or mortar and pestle until fine and aromatic.
-
Season the Paste:
- Once blended, add salt, sugar, Sasa seasoning, and cooking oil to the spice paste. Mix thoroughly until the flavors are well combined and the paste becomes slightly more fluid.
-
Marinate the Fish:
- Rub the spice mixture generously over the entire surface of the fish, ensuring that the paste is applied inside and out. Allow the fish to marinate for at least 10-15 minutes for the flavors to meld.
-
Prepare the Banana Leaves:
- While the fish is marinating, prepare the banana leaves by briefly heating them over an open flame or boiling them for a few seconds to make them pliable. This step will make it easier to wrap the fish.
-
Wrap the Fish:
- Lay a piece of banana leaf on a flat surface and place a marinated fish in the center. Add a stalk of lemongrass and a few bay leaves on top of the fish for extra aroma and flavor. Carefully fold the banana leaves around the fish to fully encase it, creating a tight packet.
-
Steam the Fish:
- Arrange the wrapped fish in a steaming basket or heat-proof dish. Steam for 15 minutes to allow the fish to cook through and absorb the rich flavors of the spice paste.
-
Grill the Fish:
- After steaming, remove the fish from the steamer and place the wrapped packets on a grill. Grill the fish until the banana leaves are slightly crispy and charred, adding a smoky aroma to the dish. This process will take about 10-15 minutes.
-
Serve:
- Once the banana leaves are nicely crisped, carefully open the packets and serve the Pepes Ikan Mas hot with steamed rice.
Serving Suggestion:
This dish pairs wonderfully with steamed white rice and a side of sambal or fresh vegetables. The smoky, spiced flavors of the fish are truly unique and make for a flavorful and aromatic meal.
