Main Course

Pepes Ikan

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

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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 326 kcal

Allergeneninformatie: kan vis en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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

spice paste

60 gshallot, chopped
3 teentjegarlic, 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 stcandlenut, toasted
20 glemongrass, white part only, thinly sliced
1 tlsalt
0,5 tlsugar

filling

1 sttomato, sliced
0,25 kopjebasil leaf
2 stkaffir lime leaf, thinly sliced
2 stbird's eye chili, whole, optional(optioneel)
2 stsalam leaf(optioneel)

Keukengerei

toothpicks · steamer · food processor · kitchen twine

De bereidingswijze

Stap voor stap

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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 30 min
Tip van de kok: 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.
Tip van de kok: The banana leaf is for wrapping and infusing flavor, not for eating.

Per portie

Voedingswaarden

71%Score

Calorieën: 325,7kcal
Eiwit: 19,3g
Koolhydraten: 12g
Vet: 22,3g
Vezels: 1,5g
Suiker: 2,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

Gently reheat in a steamer or microwave until warmed through.