Pepes Ikan Mas (Indonesian Steamed Carp in Banana Leaves)
Ingredients
| Ingredients | Quantity |
|---|---|
| Medium-sized carp fish (Ikan mas) | 2 whole fish |
| Lemongrass (Sereh), bruised | 2 stalks |
| Bay leaves (Daun salam) | 4 leaves |
| Fresh basil leaves (Daun kemangi) | 10 sprigs |
| Large tomato, chopped | 1 |
| Bird’s eye chilies (Cabe rawit) | 10 |
| Scallions (Daun bawang), chopped | 2 stalks |
| Banana leaves for wrapping | As needed |
For the Spice Paste (Bumbu Halus)
| Ingredients | Quantity |
|---|---|
| Turmeric (Kunyit) | 1 thumb-sized piece |
| Ginger (Jahe) | 1 thumb-sized piece |
| Red chilies (Cabe merah) | 2 |
| Garlic (Bawang putih) | 4 cloves |
| Shallots (Bawang merah) | 4 |
| Candlenuts (Kemiri) | 4 |
| Coriander powder (Ketumbar bubuk) | 1 teaspoon |
| Sugar | To taste |
| Salt | To taste |
Instructions
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Preparing the Fish: Clean the carp thoroughly, removing any scales and gut. Set the fish aside to drain any excess water.
-
Making the Spice Paste: In a blender or mortar and pestle, grind together the turmeric, ginger, red chilies, garlic, shallots, candlenuts, coriander powder, salt, and sugar until you get a smooth, fragrant paste.
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Marinating the Fish: Rub the spice paste all over the fish, ensuring that the fish is evenly coated, both inside and out. Let it sit for 10-15 minutes to allow the flavors to penetrate the fish.
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Assembling the Pepes:
- Lay out a banana leaf and place one of the fish in the center.
- Add lemongrass, bay leaves, fresh basil leaves, chopped tomatoes, bird’s eye chilies, and scallions on top of the fish.
- Wrap the fish securely with the banana leaf, folding the edges tightly to prevent any steam from escaping during cooking.
- Repeat with the second fish.
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Steaming the Fish: Prepare a steamer and once the water is boiling, place the wrapped fish into the steamer. Steam for about 1 hour until the fish is thoroughly cooked and infused with all the aromatic flavors.
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Serving: Carefully remove the steamed fish from the banana leaves and serve immediately. Enjoy this flavorful, tender Pepes Ikan Mas with steamed rice and some sambal for extra heat.
Tips for Success:
- Make sure the banana leaves are flexible enough to wrap the fish by softening them over an open flame or dipping them in hot water briefly.
- You can add additional vegetables like sliced carrots or green beans for an extra touch of color and flavor to your Pepes.
- For a smoky flavor, grill the fish parcels for a few minutes after steaming to give the banana leaves a slight char.
Enjoy this traditional and fragrant Indonesian dish with a side of sambal for an authentic touch!
