Pepes Bandeng Daun Singkong: A Delightful Indonesian Steamed Mackerel Dish

Ingredients:

• 1 large steamed mackerel (bandeng presto)
• 1 handful of fresh cassava leaves, washed and chopped
• 1 green tomato, cut into wedges
• 1 handful of basil leaves, picked
• 2 bay leaves
• 2 kaffir lime leaves, torn
• 1 stalk of lemongrass, bruised
• 4 bird’s eye chilies
• Banana leaves for wrapping

Spice Paste:

• 2 pieces of turmeric (about 2 inches)
• 1 piece of ginger (about 2 inches)
• 1 piece of kencur (about 2 inches)
• 4 cloves of garlic
• 3 shallots
• 1 teaspoon of shrimp paste (terasi)
• 150 grams of green chilies
• 1 teaspoon of palm sugar
• Salt and powdered broth to taste

Instructions:

1. Preparation of the Mackerel: Start by briefly frying the steamed mackerel (bandeng presto) until it develops a light golden color. This step enhances its flavor and texture.

2. Assemble the Banana Leaves: Take a piece of banana leaf and lay it flat. Begin by placing a layer of chopped cassava leaves at the bottom. This not only adds a nutritious element but also acts as a base for the other ingredients.

3. Layering the Ingredients: Spread half of the spice paste over the cassava leaves. Place the bruised lemongrass, torn kaffir lime leaves, and bay leaves on top. Then, gently lay the fried mackerel over the seasoned layer.

4. Building Flavor: Add another layer of the remaining spice paste over the mackerel, followed by additional torn kaffir lime leaves and bay leaves. This helps to infuse the fish with rich, aromatic flavors.

5. Final Touches: Top the mackerel with wedges of green tomato, fresh basil leaves, and bird’s eye chilies for a spicy kick. These ingredients will lend freshness and brightness to the dish.

6. Wrapping: Carefully fold the banana leaves over the ingredients to create a secure package. Make sure the wrapping is tight to retain moisture during steaming.

7. Steaming: Place the wrapped package into a steamer and cook for about 45 minutes. This gentle steaming process allows all the flavors to meld beautifully while keeping the mackerel tender and moist.

8. Grilling: After steaming, heat a non-stick skillet or griddle and place the wrapped dish on it. Grill for a few minutes on each side to achieve a fragrant, smoky aroma reminiscent of traditional Indonesian cooking.

9. Serving: Once done, unwrap the banana leaves to reveal the beautifully cooked Pepes Bandeng. Serve it warm with steamed rice and enjoy the medley of flavors in every bite!

This Pepes Bandeng Daun Singkong not only celebrates the rich culinary heritage of Indonesia but also presents a vibrant and wholesome dish that is perfect for gatherings or a comforting family meal. The combination of fresh herbs, aromatic spices, and tender mackerel creates an unforgettable dining experience that will leave everyone asking for more!