Main Course

Pepes Ikan

Name: Pepes Ikan
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 racions
Cuisine: indonesian
Ingredients: 500 g mackerel fillet cleaned, skin on or off; 4 u banana leaf wiped clean and softened over heat; 60 g shallot chopped; 3 gra garlic chopped; 15 g red chili deseeded and chopped, or to taste; 10 g ginger peeled and chopped; 5 g turmeric fresh, peeled and chopped, or 1 tsp ground; 3 u candlenut toasted; 20 g lemongrass white part only, thinly sliced; 1 ct salt; 0,5 ct sugar; 1 u tomato sliced; 0,25 tassa basil leaf; 2 u kaffir lime leaf thinly sliced; 2 u bird's eye chili whole, optional (opcional); 2 u salam leaf (opcional)

Pepes Ikan is a traditional Indonesian dish featuring fish steamed in banana leaves with a rich blend of aromatic spices. This method infuses the fish with incredible flavor and keeps it moist and tender. It's a healthy and delicious way to enjoy seafood.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 326 kcal

Informació sobre al·lèrgens: pot contenir peix i fruita seca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gmackerel fillet, cleaned, skin on or off
4 ubanana leaf, wiped clean and softened over heat

spice paste

60 gshallot, chopped
3 gragarlic, chopped
15 gred chili, deseeded and chopped, or to taste
10 gginger, peeled and chopped
5 gturmeric, fresh, peeled and chopped, or 1 tsp ground
3 ucandlenut, toasted
20 glemongrass, white part only, thinly sliced
1 ctsalt
0,5 ctsugar

filling

1 utomato, sliced
0,25 tassabasil leaf
2 ukaffir lime leaf, thinly sliced
2 ubird's eye chili, whole, optional(opcional)
2 usalam leaf(opcional)

Estris

toothpicks · steamer · food processor · kitchen twine

Elaboració

Pas a pas

1
Prepare the spice paste by blending the shallot, garlic, red chili, ginger, turmeric, toasted candlenuts, sliced lemongrass, salt, and sugar in a food processor or mortar and pestle until smooth.
Uns 10 min
Nota de cuina: To soften banana leaves, quickly pass them over an open flame or dip them in hot water until pliable. This prevents them from cracking when folded.
2
Gently rub the spice paste all over the mackerel fillets, ensuring they are well coated.
Uns 5 min
Nota de cuina: For deeper flavor, you can marinate the fish for 15-30 minutes, though it's not strictly necessary.
3
Lay out a softened banana leaf. Place one seasoned mackerel fillet in the center.
Uns 1 min
4
Top the fish with slices of tomato, basil leaves, sliced kaffir lime leaves, and optional whole bird's eye chilies and salam leaves.
Uns 2 min
5
Fold the banana leaf tightly around the fish and fillings to form a neat parcel. Secure the ends with toothpicks or kitchen twine.
Uns 4 min
Nota de cuina: Ensure the parcel is sealed well to prevent steam from escaping during cooking, which helps keep the fish moist.
6
Repeat the process for the remaining fish fillets.
7
Arrange the banana leaf parcels in a steamer basket. Steam over medium heat for 25-30 minutes, or until the fish is cooked through and flaky.
Uns 30 min
Nota de cuina: The steaming time may vary slightly depending on the thickness of your fish fillets.
8
Carefully remove the parcels from the steamer. Serve directly in their banana leaf wrappers, opening them at the table.
Nota de cuina: The banana leaf is for wrapping and infusing flavor, not for eating.

Per ració

Nutrició

71%Puntuació

Calories: 325,7kcal
Proteïnes: 19,3g
Hidrats de carboni: 12g
Greixos: 22,3g
Fibra: 1,5g
Sucre: 2,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Pepes Ikan in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a steamer or microwave until warmed through.