Pepes ikan Mas with Simple but still Delicious Spices 

Pepes ikan Mas with Simple but still Delicious Spices of Kebumen

Pepes ikan Mas with Simple but still Delicious Spices Jawa Tengah

Are you a Fish Pepes ikan connoisseur and interested in cooking it yourself at home? There's nothing wrong with trying this recipe. Pepes is a very tempting Indonesian dish. The deliciousness of the seasoned fish complete with the aroma of banana leaves that permeates into the hhhmmmm...amazing. No wonder this dish is popular everywhere. Present throughout the archipelago with various names, in Java it is called Pepes, the Sundanese say Pais, in West Sumatra it is known as Palai and many more.

Seasonings may vary depending on the region, but they all have one basic thing in common: Wrapped in banana leaves or other leaves, then steamed and then grilled over coals or baked in the oven. Which method suits you, please choose according to taste. 

This time I tried Pepes Ikan which I learned from my Grandma because that's all I know ;-). You can change the fish according to your taste. For those who have difficulty getting banana leaves, please replace them with aluminum foil. If you don't like whole fish with thorns, please use fish filets, practical, right? OK...Good luck and good luck.

Ingredients :

• 2 goldfish (Fish can be replaced according to taste, for example: mackerel, pomfret, tilapia etc.) 

• 1 lime, take the water 

• 1 lemongrass stalk, take the white part, finely slice 

• 4 kaffir lime leaves, finely sliced ​​or 1 handful of basil leaves 

• 2 cm finger galangal, thinly sliced 

• 3 pieces of banana leaf size 40x25cm

• 6 red chilies, seeds removed (include seeds if you like spicy)

• 5 red onions

• 3 pieces of garlic

• 5 pecans

• 1 tomato

• 2 cm ginger

• 2 cm turmeric or 1 tsp turmeric powder

• 1 tsp tamarind

• 1 tsp palm sugar or granulated sugar

• 2 tsp salt or to taste 

How to make :

• Clean the fish, coat with lime juice and salt, set aside for 15 minutes.

• Wash the fish again until clean, dry with kitchen tissue, scrape a little body. Set aside.

• Puree the ground spices with a blender, if necessary add a little oil to facilitate the crushing process.

• Mix the ground spices with sliced ​​kaffir lime leaves or basil, lemongrass and galangal. Stir well.

• Soften the banana leaves by soaking them in hot water or placing them on a steamer.

• Place the fish in the middle of the banana leaf. Marinate the fish with spices, including the fish belly.

• Wrap the fish by folding the top and bottom banana leaves then bending the ends under the package (see picture). Pin with a stick or stapler.

• Steam the fish peppers for 30 minutes from the time the water boils and the steam sizzles.

• Bake the pepes over coals or in the oven at 200°C for 20-25 minutes until the banana leaves turn slightly brown.