Pepes Ikan Tuna: A Flavorful Indonesian Delight
Pepes Ikan Tuna, a traditional Indonesian dish, beautifully showcases the rich flavors of fresh tuna paired with aromatic herbs and spices. This recipe, inspired by the culinary artistry of Dapoer Linggar, offers a delightful combination of ingredients wrapped in banana leaves, resulting in a dish that is both healthy and bursting with flavor. Whether you’re hosting a gathering or simply looking to enjoy a unique meal, this recipe will surely impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh tuna fish | 3 pieces |
| Basil leaves (kemangi) | 2 bunches (leaves only) |
| Lemongrass (sereh) | 1 stalk, bruised and chopped |
| Bay leaves (daun salam) | 3 leaves |
| Tomato | 1, roughly chopped |
| Salt | To taste |
| Granulated sugar | To taste |
| Banana leaves (for wrapping) | Sufficient for wrapping |
| For steaming | A steamer |
| Spice Paste (Bumbu Halus) | |
| Turmeric (kunyit) | 1 stalk |
| Ginger (jahe) | 1 small piece |
| Galangal (lengkuas) | 1 small piece |
| Red chilies (cabe merah) | 3 pieces |
| Bird’s eye chilies (cabe rawit) | 15 pieces |
| Candlenuts (kemiri) | 4 nuts |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 220 |
| Protein | 25g |
| Fat | 10g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Sodium | Varies with salt |
Instructions
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Prepare the Fish: Begin by cleaning the fresh tuna thoroughly, then marinate it with vinegar or lemon juice to eliminate any fishy odor. This step is crucial for ensuring a fresh and appetizing taste.
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Create the Spice Paste: In a blender or mortar and pestle, combine the turmeric, ginger, galangal, red chilies, bird’s eye chilies, and candlenuts. Blend until a smooth paste forms. Taste the mixture and adjust the seasoning with salt and sugar as desired.
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Assemble the Pepes: Take the banana leaves and cut them into pieces large enough to wrap around each portion of tuna. Place a piece of tuna in the center of each banana leaf, add the spice paste, chopped basil leaves, lemongrass, bay leaves, and tomatoes on top. Carefully fold the banana leaves to create a secure packet, using toothpicks to hold them closed if necessary.
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Steam the Pepes: Preheat your steamer and place the wrapped tuna packets inside. Steam the pepes for about 45 minutes, or until the aroma is fragrant and the fish is cooked through. This method allows the flavors to meld beautifully while keeping the tuna moist.
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Finish with Grilling: After steaming, carefully remove the packets from the steamer. Heat a non-stick skillet or grill pan over medium heat and briefly grill the pepes on each side until the banana leaves are slightly charred. This step enhances the flavors and adds a lovely smoky touch.
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Serve: Once grilled, carefully unwrap the pepes and transfer them to a serving platter. Enjoy this dish warm, perhaps alongside steamed rice and a fresh salad for a complete meal.
Pepes Ikan Tuna is not only a feast for the senses but also a wonderful way to explore the vibrant flavors of Indonesian cuisine. Enjoy the delicate balance of spices and the freshness of the ingredients in each bite, making it a delightful addition to any dining experience.
