Pepes Aceh Ikan Tongkol
A Journey to the Flavors of Aceh
Experience the delightful combination of spices and fresh ingredients with this traditional Indonesian dish, Pepes Aceh Ikan Tongkol. Perfectly steamed and lightly grilled, this recipe celebrates the rich culinary heritage of Aceh while delivering an explosion of flavors with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Anak ikan tongkol | 1/2 kg |
| Serai (lemongrass) | 2 stalks, finely sliced |
| Cabe rawit (bird’s eye chili) | A handful, whole for garnish |
| Daun temurui (wild ginger) | 1 sprig, leaves only |
| Belimbing wuluh (starfruit) | A handful, sliced diagonally |
| Daun jeruk (lime leaves) | 5 leaves, finely sliced |
| Bawang goreng (fried shallots) | 2 tablespoons |
| Spice Paste | |
| Cabe rawit (bird’s eye chili) | 20 pieces (to taste) |
| Kunyit (turmeric) | A small piece |
| Asam sunti (dried sour fruit) | 2 handfuls |
| Bawang merah (red onions) | 7 cloves |
| Bawang putih (garlic) | 4 cloves |
| Jinten (cumin) | 1/2 teaspoon |
| Penyedap (seasoning) | To taste (optional) |
Instructions
-
Prepare the Fish
Start by cleaning the ikan tongkol thoroughly, then squeeze lime juice over it and sprinkle with salt. This step not only cleans the fish but also adds a refreshing flavor. -
-
Make the Spice Paste
In a blender, combine the bird’s eye chili, turmeric, dried sour fruit, red onions, garlic, and cumin. Blend until you achieve a smooth paste. -
Sauté the Spices
Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Season with a pinch of salt, a little sugar, and if desired, some seasoning for extra flavor. -
Mix Ingredients
In a bowl, combine the sautéed spice paste with the fish. Mix well to ensure the fish is evenly coated with the spice mixture. -
Add Fresh Ingredients
Incorporate the finely sliced lemongrass, starfruit, whole bird’s eye chili, wild ginger leaves, and fried shallots into the fish mixture. Toss gently until everything is well combined. -
Wrap the Fish
Take banana leaves (if available) and use them to wrap the seasoned fish tightly. This wrapping method not only helps retain moisture but also infuses the fish with additional flavors during cooking. -
Steam the Fish
Place the wrapped fish in a steamer and steam for about 30-40 minutes, or until fully cooked and aromatic. -
Grill for Finishing Touch
After steaming, heat a non-stick frying pan or griddle over medium heat. Lightly grill the wrapped fish for a few minutes on each side, turning gently to avoid breaking the wrap. -
Serve
Once the fish is grilled to perfection, remove from the heat, unwrap, and serve immediately. Garnish with additional whole bird’s eye chilies if desired for an extra kick.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 28 g |
| Total Fat | 9 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sodium | 400 mg |
Enjoy your Pepes Aceh Ikan Tongkol, a beautiful dish that embodies the essence of Indonesian flavors, perfect for sharing with family and friends! Whether served alongside rice or as a standalone dish, this culinary gem will surely impress at your next gathering.
