Pepes Ikan Layang/Kembung Recipe
Ingredients:
- 1/2 kg Ikan kembung/layang (about 6 pieces)
- 2 bunches of kemangi leaves (Thai basil)
- Banana leaves, enough to wrap the fish (pre-cooked or lightly charred over a stove)
- 1/2 young coconut, grated
- 3 pieces of tofu, cut into small cubes
For the Spice Paste:
- 3 green tomatoes, chopped
- 15 bird’s eye chilies
- 3 curly red chilies
- 3 candlenuts
- 6 shallots
- 3 garlic cloves
- 2 teaspoons fine salt
- 1 tablespoon sugar
- 1 piece of turmeric root, peeled and grated
- Flavor enhancer (optional)
Instructions:
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Prepare the Fish: Clean and gut the ikan kembung/layang. Pat dry and set aside.
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Prepare the Banana Leaves: Lightly char the banana leaves over a flame or heat them in a pan until pliable. Once cooled, wipe them clean.
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Prepare the Kemangi: Wash the kemangi leaves and set them aside.
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Make the Spice Paste: Blend the green tomatoes, bird’s eye chilies, curly red chilies, candlenuts, shallots, garlic cloves, grated turmeric, salt, and sugar into a smooth paste. Adjust seasoning with salt and sugar to taste.
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Combine Ingredients: In a large bowl, mix the spice paste with the grated coconut and tofu cubes. Gently combine until well mixed.
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Wrap the Pepes: Lay out a piece of banana leaf, place a portion of the fish in the center, and top with the spice mixture. Add a handful of kemangi leaves. Fold the banana leaf over the fish and spice mixture, securing the edges by folding them over to create a neat parcel.
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Steam: Place the wrapped parcels in a steamer and steam for 15 to 30 minutes, depending on the size of the parcels and the thickness of the fish.
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Finish: After steaming, you can either serve the pepes immediately or lightly pan-grill them for a few minutes on a non-stick skillet to enhance their flavor.
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Serve and Enjoy: Serve the Pepes Ikan Layang/Kembung with steamed rice or as part of a larger meal. Enjoy the delightful aroma and flavors of this traditional Indonesian dish!
Happy cooking!
