Pepes Bandeng Presto with Cassava Leaves
Pepes Bandeng Presto is a traditional Indonesian dish featuring steamed milkfish wrapped in banana leaves, bursting with aromatic spices and flavors. This delightful recipe combines the tender fish with the earthy taste of cassava leaves, making it an exquisite dish perfect for serving alongside warm rice. With a blend of fresh herbs and spices, it offers a mouthwatering culinary experience that is sure to impress your family and friends. Here’s how to prepare this flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng Presto (milkfish, cleaned) | 250 g (2 pieces) |
| Boiled cassava leaves | 1 bunch |
| Kemangi leaves (lemon basil) | A pinch |
| Banana leaves | As needed |
| Spice Paste | |
| Red chili peppers | 5 large |
| Bird’s eye chili (cabe rawit) | 5 |
| Candlenuts (kemiri) | 2 pieces |
| Ginger (jahe) | 1 small piece |
| Red shallots (bawang merah) | 2 pieces |
| Seasoning | |
| Sugar | 1 tsp |
| Umami seasoning (optional) | 1 tsp |
| Salt | 1 tsp |
| Tomato, sliced | 1 piece |
| Cooking oil | 2 tbsp |
| Bay leaves (daun salam) | 4 pieces |
| Lemongrass, sliced | 2 stalks |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 320 |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Instructions
-
Prepare the Spice Paste:
- Begin by blending the red chili peppers, bird’s eye chili, candlenuts, ginger, and red shallots into a fine paste. This aromatic blend will form the base of your dish, infusing the fish with vibrant flavors. Set aside once the mixture reaches a smooth consistency.
-
-
Marinate the Fish:
- Generously coat the bandeng presto (milkfish) with the prepared spice paste, ensuring every inch is covered in flavor. Let it sit for a few minutes to absorb the spices.
-
Prepare the Banana Leaves:
- Take the banana leaves and lay them flat. Place a layer of boiled cassava leaves at the center of each banana leaf, spreading them evenly. This layer not only adds flavor but also helps keep the fish moist during cooking.
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Assemble the Dish:
- Position the marinated bandeng in the center of the cassava leaves. Top with the bay leaves, sliced lemongrass, tomato slices, and a sprinkle of kemangi leaves. Drizzle one tablespoon of cooking oil over the top for added richness.
-
Wrap the Pepes:
- Carefully fold the banana leaves over the fish, creating a tight parcel. Secure the package using toothpicks or kitchen twine to ensure everything stays in place during steaming.
-
Steam the Pepes:
- Place the wrapped fish in a steamer. Steam for about 20 minutes, or until the banana leaves change color and the fish is cooked through. The steam will help meld all the flavors together while keeping the fish tender.
-
Serve:
- Once done, carefully unwrap the parcels and serve the Pepes Bandeng Presto hot, accompanied by warm white rice. The fragrant herbs and spices will tantalize your taste buds, making this dish a delightful addition to any meal.
Cooking Tips
- For an extra kick, feel free to adjust the number of chili peppers according to your spice preference.
- You can substitute the milkfish with other types of fish if preferred, but ensure they are similar in size to allow even cooking.
- Serve with sambal or a side of fresh vegetables for a complete meal.
Enjoy this delightful dish that beautifully showcases the richness of Indonesian cuisine, bringing flavors from the heart of the archipelago right to your dining table!
