Pepes Kembung is a beloved Indonesian dish that showcases the rich flavors of marinated fish, wrapped in banana leaves and grilled to perfection. With a blend of aromatic spices and fresh herbs, this dish promises a taste of Indonesia’s vibrant culinary heritage. Here’s a step-by-step guide to creating this delightful recipe at home.
Ingredients
- 1/4 kg mackerel (kembung) or substitute with other fish, cut into pieces
- 2 cloves garlic
- 5 shallots
- Red chili peppers (to taste)
- 1 tomato
- 1 candlenut
- Fresh basil leaves (kemangi)
- Starfruit (belimbing wuluh), sliced
- 1 stalk lemongrass, sliced
- Bay leaves (salam)
- Palm sugar (gula merah), to taste
- Salt, to taste
- 3 tablespoons cooking oil
- Banana leaves, for wrapping
- Toothpicks or stapler, for securing
Instructions
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Prepare the Spice Paste:
- In a mortar and pestle or a blender, combine the garlic, shallots, red chili peppers, tomato, and candlenut. Grind or blend into a smooth paste. Set aside.
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Mix the Ingredients:
- In a mixing bowl, combine the fish pieces with the spice paste. Add the bay leaves, sliced lemongrass, fresh basil leaves, and starfruit slices. Season with salt and palm sugar to taste. Drizzle in the cooking oil and mix well to ensure the fish is evenly coated with the spice mixture.
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Wrap the Fish:
- Take a piece of banana leaf and place a portion of the marinated fish in the center. Fold the leaf over the fish to form a neat parcel. Secure the parcel with toothpicks or a stapler.
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Grill the Pepes:
- Preheat your grill or a charcoal stove. Place the banana leaf parcels on the grill and cook for about 15-20 minutes, turning occasionally, until the fish is cooked through and the flavors are infused.
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Serve:
- Once cooked, carefully unwrap the banana leaves and transfer the fish to a serving plate. Serve hot with steamed rice and your favorite side dishes.
Enjoy the aromatic and flavorful Pepes Kembung, a dish that captures the essence of Indonesian cuisine with its unique grilling method and vibrant spice blend.