Indonesian Steamed Catfish with Spicy Herbs and Banana Leaves

Pepes Ikan Patin (Steamed Patin Fish)

Pepes Ikan Patin is a delightful Indonesian dish featuring patin fish (also known as catfish) steamed with aromatic spices and wrapped in banana leaves. The result is a flavorful, tender fish with a hint of smoky goodness from the banana leaves. This recipe is perfect for those looking to explore traditional Indonesian cuisine or simply enjoy a unique and delicious dish.

Ingredients:

• 1 whole patin fish (catfish)
• 6 shallots, finely sliced
• 3 cloves garlic, crushed
• 2 red chilies, sliced
• 1 stalk green onion, chopped
• 1 tablespoon salt
• Seasoning to taste (optional)
• Banana leaves for wrapping

Instructions:

1. Prepare the Fish:

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   • Clean the patin fish thoroughly, removing any scales and guts. Cut the fish into manageable pieces.

2. Prepare the Spices:

   • Slice the shallots and red chilies into thin pieces. Crush the garlic cloves.

3. Marinate the Fish:

   • Place the patin fish pieces into a mixing bowl. Add the sliced shallots, red chilies, and crushed garlic.
   • Sprinkle 1 tablespoon of salt over the fish, along with any additional seasoning if using. Massage the spices into the fish with your hands, ensuring the flavors are evenly distributed. Let the fish marinate for about 30 minutes to absorb the flavors.

4. Prepare the Steaming Setup:

   • Set up your steamer. If using a traditional steamer, line the steamer basket with aluminum foil to catch any drips and prevent the fish from sticking. Layer the foil with banana leaves for added aroma.

5. Wrap the Fish:

   • Place the marinated fish onto a piece of banana leaf. Top with chopped green onions.
   • Fold the banana leaf around the fish to create a neat parcel. Repeat for any additional pieces of fish.

6. Steam the Fish:

   • Place the wrapped fish parcels into the prepared steamer. Cover with a lid and steam over medium heat.

7. Check for Doneness:

   • After about 30-45 minutes, check the fish. It is done when it turns white and flakes easily with a fork. If necessary, continue steaming until fully cooked.

8. Serve:

   • Once the fish is cooked, remove it from the steamer and unwrap the banana leaves. Serve the Pepes Ikan Patin hot with steamed rice or your favorite side dishes.

Tips:

• Banana Leaves: If banana leaves are not available, you can use parchment paper as an alternative, although it will not impart the same aromatic flavor.
• Steaming Equipment: If you don’t have a traditional steamer, you can improvise with a heatproof dish placed over a pot of simmering water, covered tightly with aluminum foil.

Enjoy this flavorful and aromatic Pepes Ikan Patin, a true taste of Indonesian culinary tradition.