Pepes Bandeng Presto with Cassava Leaves
Ingredients
- 250 grams Presto Bandeng (two pieces)
- 1 head boiled cassava leaves
- A pinch of Kemangi leaves (Vietnamese coriander)
- Enough banana leaves for wrapping
- Ground Spices:
- 5 large red chilies
- 5 small bird’s eye chilies
- 2 candlenuts
- 1 piece ginger (about 1 inch)
- 2 shallots
- 1 teaspoon sugar
- 1 teaspoon seasoning powder
- 1 teaspoon salt
- 1 tomato, sliced
- 2 tablespoons cooking oil
- 4 leaves bay leaves
- 2 stalks lemongrass, sliced
Instructions
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Prepare the Spice Paste: Begin by blending the red chilies, bird’s eye chilies, shallots, candlenuts, ginger, and garlic until smooth. Set aside this aromatic paste for later use.
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Marinate the Fish: Rub the Presto Bandeng with the prepared spice paste thoroughly to ensure all flavors penetrate the fish.
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Assemble the Wrap: Take the banana leaves and lay them flat. On top of the banana leaves, spread out the boiled cassava leaves evenly. Apply a layer of the spice paste, followed by placing the marinated bandeng on top.
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Add Fresh Ingredients: Layer the fish with bay leaves, kemangi leaves, sliced lemongrass, and tomato slices. Drizzle with one tablespoon of cooking oil and add a bit more of the spice paste on top.
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Wrap and Secure: Fold the banana leaves over the fish securely, creating a packet. Use toothpicks to seal the edges, ensuring that the contents remain enclosed during cooking.
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Steam: Place the wrapped fish in a steamer and steam for about 20 minutes, or until the cassava leaves change color and the fish is fully cooked.
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Serve: Once cooked, carefully remove the packets from the steamer. Serve the Pepes Bandeng Presto hot, accompanied by warm white rice for a delightful meal.
Enjoy this delicious and aromatic dish, perfect for sharing with family and friends!
