Ingredients
| Item | Quantity |
|---|---|
| Ikan Patin | 2 pieces |
| Daun Kemangi | 2 stalks (optional) |
| Daun Salam | 2 leaves |
| Spice Blend (ground) | |
| Bawang Merah (shallots) | 5 cloves |
| Bawang Putih (garlic) | 3 cloves |
| Kemiri (candlenuts) | 4 pieces |
| Cabai Merah Keriting (red chilies) | 5 pieces |
| Kunyit (turmeric) | 1 small piece |
| Trasi (shrimp paste) | a pinch |
| Gula Pasir (sugar) | to taste |
| Garam (salt) | to taste |
| Sliced Ingredients | |
| Tomat (tomato) | 1 piece |
| Cabe Hijau Besar (large green chilies) | 2 pieces |
| Cabe Merah Besar (large red chilies) | 2 pieces |
| Serai (lemongrass) | 1 stalk |
| Daun Bawang (spring onion) | 1 stalk (optional) |
Instructions
- Begin by cleaning the fish; rinse it thoroughly and squeeze fresh lime juice over it, then rinse again to remove any fishy odor.
- In a bowl, combine the ground spices with the sliced ingredients to create a flavorful mixture.
- Lay out the cleaned fish and generously spread the spice mixture inside and on top. Add the daun salam and daun kemangi for added aroma.
- Wrap the fish securely in banana leaves to seal in the flavors.
- Steam the wrapped fish until fully cooked; this usually takes about 30-40 minutes, depending on the thickness of the fish.
- For an added touch, you can grill the fish briefly after steaming to achieve a slightly charred and fragrant exterior.
- Serve the Pepes Ikan Patin hot, enjoying the rich flavors and delightful aroma!
This traditional Indonesian dish is a perfect showcase of the ultimate blend of spices, capturing the essence of the local cuisine.