Pepes Patin (Without Steaming and Without Banana Leaves)
Pepes is traditionally a method of cooking using banana leaves to wrap ingredients, then steaming or grilling them to seal in flavor. In this version, we bring the same delicious flavors without the use of banana leaves or a steamer, making it easier to prepare with everyday kitchen tools. The result is a tender and flavorful dish of Patin fish (also known as Pangasius or catfish), infused with aromatic spices.
Ingredients
| Ingredient | Amount |
|---|---|
| Patin Fish (Pangasius) | 500 grams |
| Fresh Basil Leaves | Handful |
| Galangal (smashed) | Thumb-sized piece |
| Bay Leaves | 2 pieces |
| Lemongrass (smashed) | 2 stalks |
| Salt | To taste |
| Sugar | To taste |
| Bird’s Eye Chilies (whole) | To taste |
| Water | As needed |
Spice Paste (Bumbu Halus):
| Ingredient | Amount |
|---|---|
| Red Chilies | 10 pieces |
| Shallots | 6 pieces |
| Garlic | 4 cloves |
| Candlenuts | 3 pieces |
| Red Tomato | 1 piece |
| Ginger | 1 thumb-sized piece |
| Turmeric | 1 thumb-sized piece |
Instructions
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Prepare the Patin Fish: Clean the Patin fish thoroughly. Set aside.
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Make the Spice Paste: Using a mortar and pestle (or a food processor), grind the red chilies, shallots, garlic, candlenuts, tomato, ginger, and turmeric until smooth. This aromatic paste will be the base flavor of the dish.
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Assemble the Dish: In a large non-stick pan or skillet (such as a Teflon pan), layer the bottom with bay leaves, smashed lemongrass, and smashed galangal. Place the cleaned fish on top, then evenly coat it with the freshly ground spice paste.
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Season and Add Water: Add just enough water to submerge the bottom half of the fish. Season with salt and sugar according to taste. This will help create a savory balance in the dish.
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Cook the Fish: Bring the mixture to a gentle simmer over medium heat. As the fish cooks, flip it occasionally to ensure it absorbs the rich flavors from the spices. Continue cooking until most of the liquid has reduced and the fish is tender.
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Final Touches: When the liquid has almost fully evaporated and the fish is cooked through, add the basil leaves and whole bird’s eye chilies. Let them cook for a few more minutes to release their aroma.
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Serve: Taste the sauce to check if the seasoning is balanced. Adjust if necessary, then remove from heat. Your Pepes Patin is ready to serve! Plate it with some steamed rice for a complete and satisfying meal.
This version of Pepes Patin brings together the essence of traditional Indonesian flavors with a modern twist, as it’s prepared without the need for banana leaves or a steamer. The bold combination of spices, fresh herbs, and the tender Patin fish creates a delightful dish that is perfect for any occasion, offering an explosion of flavors in every bite.
