Wow your guests with steamed fish wrapped in banana leaves!
Pepes Ikan is one of the most renowned seafood Indonesian dishes. It comprises a unique Indonesian cooking technique of using banana leaves to wrap fish, meat or tofu that is then steamed and grilled. Anyone who has travelled to Indonesia may have sampled Pepes Ikan at a Karma Group resort or at one of those seafood spots along Jimbaran Bay – now you can recreate this renowned dish at home!
P.S. You can easily replace your fish with tofu or chicken as well!
Ingredients
Bumbu Pepes
Infusion
Cooking method:
- Blend the ingredients for Bambu Pepes into a smooth paste. Sauté with oil until fragrant. Season with salt and pepper and allow the paste to cool.
- Clean and slice the fish. Add the paste, coconut milk, chopped lime leaf and season with a little salt and pepper
- Wrap the fish ‘bumbu pepes’ in the banana leaves.
- Steam for around 15 minutes. Serve with rice!
Base Rajang (sautéed Balinese spicy herbs mix).
Ingredients Base Rajang
Infusion
How to cook
- Finley dice all the ingredients for the Base Rajang
- Sauté this paste with a little cooking oil, then add the Infusion until the aroma is fragrant.
*Add a little salt and pepper to taste.
*Spread this paste on the fish. You may store in the fridge for maximum one week
Note
- This paste can be used for salads, soups, stews, or for marinating grilled meat dishes
How to prepare Sate
Dice 80gr of fish and season with salt and pepper. Place onto skewer then grill. When the fish is cooked, spread Bumbu Rajang on top of your satay.
Your delicious Pepes and Satay Ikan ready to serve – with rice! Selemat Makan!
