Main Course

Pepes Ikan

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 326 kcal

Informacja o alergenach: może zawierać ryby i orzechy. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

spice paste

60 gshallot, chopped
3 ząbekgarlic, 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 szt.candlenut, toasted
20 glemongrass, white part only, thinly sliced
1 łyżeczkasalt
0,5 łyżeczkasugar

filling

1 szt.tomato, sliced
0,25 szklankabasil leaf
2 szt.kaffir lime leaf, thinly sliced
2 szt.bird's eye chili, whole, optional(opcjonalnie)
2 szt.salam leaf(opcjonalnie)

Sprzęt

toothpicks · steamer · food processor · kitchen twine

Sposób przygotowania

Krok po kroku

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.
Około 10 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 4 min
Wskazówka kucharza: 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.
Około 30 min
Wskazówka kucharza: 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.
Wskazówka kucharza: The banana leaf is for wrapping and infusing flavor, not for eating.

Na porcję

Wartości odżywcze

71%Ocena

Kalorie: 325,7kcal
Białko: 19,3g
Węglowodany: 12g
Tłuszcz: 22,3g
Błonnik: 1,5g
Cukry: 2,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

Gently reheat in a steamer or microwave until warmed through.