Savory Aceh-Style Tuna Pepes: A Flavorful Indonesian Delight

Ingredients

• 500 grams baby skipjack tuna (ikan tongkol)
• 2 stalks lemongrass, finely chopped
• A handful of whole bird’s eye chilies (cabe rawit) for garnish
• 1 sprig temurui leaves (take the leaves only)
• A handful of bilimbi, sliced diagonally
• 5 leaves kaffir lime leaves, finely sliced
• 2 tablespoons fried shallots
• For the ground spices:
  • 20 bird’s eye chilies (adjust to taste)
  • A piece of turmeric (about the size of a thumb)
  • 2 handfuls of dried asam sunti
  • 7 shallots
  • 4 cloves of garlic
  • ½ teaspoon cumin
  • Seasoning (optional)

Instructions

1. Prepare the Tuna:
   Start by thoroughly washing the baby skipjack tuna. Squeeze fresh lime juice over the fish and sprinkle with salt, allowing it to marinate for a while.

2. Make the Spice Paste:
   In a blender, combine the bird’s eye chilies, turmeric, dried asam sunti, shallots, garlic, and cumin. Blend until you achieve a smooth paste.

3. Cook the Spices:
   In a pan, heat a little oil over medium heat and sauté the ground spice mixture until fragrant. Add a pinch of salt, sugar, and any optional seasoning to enhance the flavors.

4. Combine Ingredients:
   In a mixing bowl, combine the sautéed spices with the marinated fish. Mix well to ensure the fish is thoroughly coated with the spices.

5. Add Fresh Ingredients:
   Incorporate the chopped lemongrass, bilimbi slices, whole bird’s eye chilies, temurui leaves, and fried shallots into the fish mixture. Stir until everything is evenly distributed.

6. Wrap and Steam:
   Take banana leaves and place a portion of the seasoned fish mixture in the center. Fold the leaves to create a secure packet, ensuring the fish is well enclosed. Steam the packets until the fish is fully cooked, about 20-30 minutes.

7. Grill for Extra Flavor:
   After steaming, transfer the packets to a non-stick skillet or grill. Cook briefly on both sides until the banana leaves develop a slight char and the flavors intensify.

8. Serve:
   Carefully unwrap the packets and serve the Pepes Aceh warm, garnished with additional whole bird’s eye chilies for an added kick.

This delightful Pepes Aceh with Tuna embodies the rich flavors of Indonesian cuisine, making it a perfect addition to any meal. Enjoy this aromatic dish that’s sure to impress your guests!