RCI-SF.001.0010.001

Pepes Ikan

Name: Pepes Ikan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 kg whole fish (carp or snapper); 1 unit chopped tomato; 1 stalk green onion; 1 stalk lemongrass; 5 unit salam leaves; 50 g kemangi leaves (sweet basil); 1 unit salt; 1 tsp sugar; 2 unit tbl. salad oil; 1 unit banana leaves or aluminum foil to wrap; 2 cloves garlic; 4 unit shallot; 2 unit cm ginger; 2 unit cm turmeric; 50 g fresh chili pepper; 5 unit candlenut; 5 g tamarind; 1/2 tsp salt; 25 unit cc water

Cuisine of Indonesia Pepes is cooking method of steaming the ingredients (fish, chicken, tofu, or m

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

whole fish (carp or snapper)
1 kg
chopped tomato
1 unit
green onion
1 stalk
lemongrass
1 stalk
salam leaves
5 unit
kemangi leaves (sweet basil)
50 g
salt
1 unit
sugar
1 tsp
tbl. salad oil
2 unit
banana leaves or aluminum foil to wrap
1 unit
garlic
2 cloves
shallot
4 unit
cm ginger
2 unit
cm turmeric
2 unit
fresh chili pepper
50 g
candlenut
5 unit
tamarind
5 g
salt
1/2 tsp
cc water
25 unit

Method

Scale and clean the fish.

Take out the intestines but not the egg.

Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.

Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.

Add cooking oil to the spice-paste, mix.

Coat fish with spice paste.

Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.

Wrap the fish in banana leaves or aluminum foil.

Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.

Let it cool and grill the wrapped fish over charcoal fire.

Pepes Ikan

Ingredients

Method

What Makes This Variant Distinct