Pepes Ikan Kembung: Steamed and Grilled Mackerel in Banana Leaf
Ingredients
- 1 package of fresh mackerel (ikan kembung), cleaned, marinated with lime and salt
- 4 cloves garlic
- 5 shallots
- 4 red chilies (adjust to taste)
- 5 candlenuts (kemiri)
- 1 piece turmeric
- Bay leaves
- Lemongrass
- Sliced tomatoes
- Whole bird’s eye chilies
- Basil leaves
- Sugar
- Salt
- A little cooking oil
Instructions
-
Prepare the Spice Paste: Blend the garlic, shallots, red chilies, candlenuts, and turmeric into a smooth paste.
-
Marinate the Fish: Rub the spice paste thoroughly onto the cleaned mackerel. Ensure the fish is well coated with the mixture. Let it sit for a while to allow the flavors to meld.
-
-
Add Aromatics: Add the basil leaves, bay leaves, lemongrass, sliced tomatoes, and whole bird’s eye chilies to the marinated fish. Season with sugar and salt, and drizzle a little cooking oil over the mixture. Taste and adjust seasoning if necessary.
-
Wrap in Banana Leaf: Place the marinated fish and aromatics onto a banana leaf. Wrap it securely, ensuring the contents are well-contained.
-
Steam the Fish: Steam the wrapped fish for approximately 1 hour. This will allow the flavors to infuse and the fish to cook through.
-
Optional Grilling: For an added smoky aroma, you can grill the steamed fish in its banana leaf wrapping. Use a griddle or grill pan to lightly char the banana leaf, enhancing the flavor with a subtle smokiness. Alternatively, use a Happycall pan for a quick and convenient grilling.
Serving
Unwrap the fish from the banana leaf and serve hot. The tender, aromatic fish pairs wonderfully with steamed rice and a side of fresh vegetables.
Enjoy your Pepes Ikan Kembung, a delightful Indonesian dish that’s bursting with flavor and rich in tradition!
