Ingredients
| Ingredient | Quantity |
|---|---|
| Large Presto Mackerel Fish | 1 whole |
| Cleaned Cassava Leaves | 1 handful, chopped |
| Green Tomato | 1, chopped |
| Fresh Basil | 1 handful, plucked |
| Bay Leaves | 2 sheets |
| Kaffir Lime Leaves | 2 sheets, torn |
| Lemongrass | 1 stalk |
| Bird’s Eye Chili | 4 pieces |
| Banana Leaves | For wrapping |
Spice Paste:
| Ingredient | Quantity |
|---|---|
| Turmeric | 2 segments |
| Ginger | 1 segment |
| Kencur (aromatic ginger) | 1 segment |
| Garlic | 4 cloves |
| Shallots | 3 pieces |
| Shrimp Paste | 1 tsp |
| Green Chili | 150 g |
| Jaggery (palm sugar) | 1 tsp |
| Salt and broth powder | To taste |
Instructions
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Prepare the Fish: Briefly fry the Presto mackerel until slightly golden. This step enhances its flavor.
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Assemble the Pepes: Lay a piece of banana leaf on a clean surface. Start by placing a layer of cassava leaves at the bottom, followed by a generous spread of the spice paste.
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Layer the Ingredients: Place the lemongrass, kaffir lime leaves, and bay leaves over the cassava leaves. Add the fried mackerel on top. Repeat the process by adding more spice paste, followed by more kaffir lime leaves, bay leaves, and lemongrass.
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Add Toppings: Top with green tomato pieces, fresh basil, and bird’s eye chilies for a vibrant flavor contrast.
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Wrap and Steam: Carefully fold the banana leaves to encase all the ingredients securely, ensuring no fillings escape. Steam the wrapped pepes for 45 minutes.
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Final Touch: After steaming, grill the wrapped pepes on a non-stick skillet for a few minutes to impart a delightful smoky aroma.
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Serve: Unwrap and serve hot, enjoying the blend of flavors and aromas that define this traditional Indonesian dish.