Main Course

Pepes Ikan

Name: Pepes Ikan
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 portioner
Cuisine: indonesian
Ingredients: 500 g mackerel fillet cleaned, skin on or off; 4 stk. banana leaf wiped clean and softened over heat; 60 g shallot chopped; 3 fed 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 stk. candlenut toasted; 20 g lemongrass white part only, thinly sliced; 1 tsk. salt; 0,5 tsk. sugar; 1 stk. tomato sliced; 0,25 kop basil leaf; 2 stk. kaffir lime leaf thinly sliced; 2 stk. bird's eye chili whole, optional (valgfrit); 2 stk. salam leaf (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 326 kcal

Allergenoplysninger: kan indeholde fisk og nødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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

spice paste

60 gshallot, chopped
3 fedgarlic, 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 stk.candlenut, toasted
20 glemongrass, white part only, thinly sliced
1 tsk.salt
0,5 tsk.sugar

filling

1 stk.tomato, sliced
0,25 kopbasil leaf
2 stk.kaffir lime leaf, thinly sliced
2 stk.bird's eye chili, whole, optional(valgfrit)
2 stk.salam leaf(valgfrit)

Udstyr

toothpicks · steamer · food processor · kitchen twine

Fremgangsmåde

Trin for trin

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.
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 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.
Ca. 4 min.
Kokkens note: 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.
Ca. 30 min.
Kokkens note: 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.
Kokkens note: The banana leaf is for wrapping and infusing flavor, not for eating.

Pr. portion

Næringsindhold

71%Score

Kalorier: 325,7kcal
Protein: 19,3g
Kulhydrat: 12g
Fedt: 22,3g
Kostfibre: 1,5g
Sukker: 2,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

Gently reheat in a steamer or microwave until warmed through.