Pepes Ikan (Indonesian Steamed Fish)
Pepes is cooking method of steaming the ingredients (fish, chicken, tofu, or mushroom) wrapped in banana leaves until it becomes tender, then grilling the packets. In this recipe any fresh water fish or salt water fish can be used as substitute. In restaurants serving West Java cuisine, where Ikan Pepes is always on the menu, the use of carp fish is very common.
Source and licence
"Pepes Ikan (Indonesian Steamed Fish)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pepes_Ikan_(Indonesian_Steamed_Fish), revision 4520355), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pepes_Ikan_(Indonesian_Steamed_Fish)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4520355
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cloves garlic
- 4 shallot
- 2 cm fresh ginger
- 2 cm fresh turmeric
- 50 g fresh chile pepper
- 5 candlenut
- 5 g tamarind
- ½ tsp salt
- 25 ml water
- 1 kg whole fish (carp or snapper)
- 1 chopped tomato
- 1 stalk green onion
- 1 stalk lemongrass
- 5 salam leaves
- 50 g kemangi leaves (sweet basil; optional)
- Salt
- 1 tsp sugar
- 2 tbsp salad oil
- Banana leaves or aluminum foil to wrap
Method
- Grind together all the ingredients for the spice paste.
- Scale and clean the fish. Take out the intestines but not the eggs.
- Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
- Marinate the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
- Add cooking oil to the spice-paste, mix.
- Coat fish with spice paste.
- Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
- Wrap the fish in banana leaves or aluminum foil.
- Steam over medium heat for 30 minutes. Use pressure cooker for faster cooking time and better taste.
- Let it cool and grill the wrapped fish over charcoal fire.