Pepes ikan - steamed fish

pepes_ikan_-_steamed_fish

Indonesia is a country known for its diverse culinary scene—a feast of flavors, spices, and herbs that embody its rich cultural heritage. Amongst the many delightful dishes that are favored by locals and visitors alike is Pepes Ikan, a steamed fish recipe that boasts a balance of savoriness, sweetness, and spice. This dish is enjoyed in different households throughout the country, with each region having its version of the recipe. We will be exploring the traditional recipe from Java, the most populous island in Indonesia.

Pepes Ikan is a dish that is both easy to make and quite healthy, as it uses minimal oil and no frying at all. The fish used in this recipe is usually a freshwater fish such as tilapia, carp, or catfish. This dish’s main ingredient is wrapped in a banana leaf, adding an aromatic flavor and texture that enhances the overall dish’s taste. The fish is marinated in a mixture of ground spices, herbs, and vegetables that include shallots, garlic, ginger, chili, tamarind paste, lime juice, and turmeric.

The traditional method of wrapping the fish in banana leaves is quite unique and gives the dish an added sense of authenticity. The leaves are softened by heating them over a flame until they wilt and become pliable, allowing them to be folded into a pocket-like envelope. The marinated fish is then placed inside the envelope, and the package is tied with a string or toothpick, ensuring that the flavors are infused while steaming.

Pepes Ikan is traditionally cooked over hot coals, but it can also be cooked in the oven, on a stove or in a steamer. This recipe is quite versatile, and you can experiment with different types of fish to find which one tastes best to you. Another point worth noting is that this dish is incredibly healthy, as once it’s cooked, you remove the leaves before consuming; hence you don’t ingest the banana leaves.

Pepes Ikan is typically served with steamed white rice, a side of sambal (a spicy chili paste), and a vegetable dish. The combination of the herbs, spices, and chili creates a flavor explosion that is both aromatic and appetizing. The texture of the fish is moist and tender, as it’s steamed in its own juices and the marinade.

Aside from being a delicious and healthy dish, Pepes Ikan is also an important element of Indonesian culinary identity as it reflects the country’s rich cultural heritage. This recipe has been passed down from generation to generation and is an iconic representation of Indonesian cuisine.

In conclusion, Pepes Ikan is a dish that deserves recognition and tried out by anyone interested in Indonesia’s culinary culture. The dish is easy to make and can be prepared in various ways, allowing you to put your twist on it. The combination of flavorful herbs, spices, and fresh fish creates a uniquely Indonesian flavor that you will not be able to resist. Try it today and experience a true taste of Indonesian cuisine.

Ingredients:

  • 1 whole fish, cleaned and scaled
  • 5 kaffir lime leaves, sliced thinly
  • 5 lime leaves, sliced thinly
  • 2 tbsp turmeric powder
  • 2 tbsp salt
  • 2 tbsp sugar
  • 3 cloves garlic
  • 10 shallots
  • 6 red chili peppers
  • 6 green chili peppers
  • 1 tbsp shrimp paste
  • Banana leaves, cut into rectangular pieces and washed
  • 2 tbsp vegetable oil

Instructions:

  1. Preheat a steamer over medium heat.

  2. Grind garlic, shallots, red chili peppers, green chili peppers and shrimp paste into a paste.

  3. In a separate bowl, mix the turmeric powder, salt, and sugar.

  4. Coat the fish with the turmeric mixture, covering it completely inside and out.

  5. Stuff half of the mixture into the fish’s belly.

  6. In a pan over medium heat, sauté the spice paste in vegetable oil until fragrant.

  7. Add in kaffir lime leaves and lime leaves, stir for about 1 minute.

  8. Remove the pan from heat.

  9. Take one banana leaf and place it on a flat surface.

  10. Put some of the spice paste in the center of the banana leaf.

  11. Place the fish on top of the spice paste.

  12. Add more spice paste on top of the fish.

  13. Fold the ends of the banana leaf towards the center, and then fold the sides of the banana leaf over the fish to seal it.

  14. Secure the edges with toothpicks or bamboo skewers.

  15. Repeat the process until all fish and spice paste have been used.

  16. Place the wrapped fish inside the steamer and steam for about 30 minutes or until cooked through.

  17. Serve with rice and sambal if desired.