Smoky Indonesian Spiced Fish Wrapped in Banana Leaves

Smoked Fish Wrapped in Banana Leaves (Pepes Ikan Mas)

Ingredients:

• 2 medium-sized carp fish (about 600 grams), cleaned
• Spice Paste:
  • 10 red chilies
  • 8 bird’s eye chilies (adjust according to spice preference)
  • 8 shallots
  • 4 cloves garlic
  • 7 candlenuts
  • 1 thumb-sized turmeric
  • 1 thumb-sized ginger
  • 1 teaspoon ground pepper
  • 1-2 teaspoons brown sugar (adjust to taste)
• Additional Ingredients:
  • Handful of basil leaves (kemangi)
  • 4 bay leaves
  • 4 kaffir lime leaves
  • 2 lemongrass stalks, bruised
  • Salt and seasoning to taste
• Wrapping:
  • Banana leaves, cut into squares
  • Toothpicks or kitchen twine

Instructions:

1. Prepare the Fish:

   • Clean the fish thoroughly, removing any innards.

2. Prepare the Spice Paste:

   • In a blender or mortar, grind together red chilies, bird’s eye chilies, shallots, garlic, candlenuts, turmeric, ginger, ground pepper, and brown sugar until smooth.

3. Marinate the Fish:

   • Rub the fish with the spice paste, ensuring it is coated inside and out. Place some of the paste inside the fish cavity and along the cuts on the fish.

4. Assemble the Pepes:

   • Lay out pieces of banana leaves. Place bay leaves, kaffir lime leaves, basil leaves, and bruised lemongrass on each piece.

5. Wrap the Fish:

   • Put each fish on the prepared banana leaves. Add more basil leaves on top. Wrap the fish tightly in the banana leaves and secure with toothpicks or kitchen twine.

6. Steam in a Pressure Cooker:

   • Place the wrapped fish in a pressure cooker without adding water. Steam for about 30 minutes after reaching pressure. (Note: Do not submerge in water.)

7. Finish with Grilling:

   • After steaming, carefully unwrap the fish. Grill the fish on a hot griddle or non-stick pan over low heat until the banana leaves are charred and the spice paste is fragrant and slightly caramelized. Grill both sides until the leaves are slightly burnt.

8. Serve:

   • Remove from heat and serve the Pepes Ikan Mas hot with steamed rice and sambal, if desired.

This traditional Indonesian dish of Pepes Ikan Mas combines aromatic spices with fresh fish, steamed to perfection in banana leaves and finished with a smoky grill. The banana leaves impart a unique flavor while keeping the fish moist and tender. Enjoy the rich flavors and enticing aroma of this classic Indonesian delicacy!