PEPES IKAN PINDANG - traditional Indonesian dish where fish is seasoned with various spices

 Pepes pindang is a traditional Indonesian dish where fish is seasoned with various spices, wrapped in banana leaves, and then steamed or grilled. Pindang itself refers to a type of fish that has been salted and fermented. Here's a recipe for making pepes pindang using fresh fish:


Ingredients:

  • 500g fresh fish fillets (such as mackerel or tilapia), cut into serving-sized pieces
  • Banana leaves or aluminum foil for wrapping
  • Toothpicks or bamboo skewers for securing the wraps

Spice Paste (Bumbu):

  • 3 shallots
  • 2 cloves garlic
  • 2 red chilies (adjust according to your spice preference)
  • 1 inch galangal or ginger
  • 1 lemongrass stalk (white part only)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon sugar

Additional Ingredients:

  • 2 kaffir lime leaves, thinly sliced
  • 1 tomato, thinly sliced
  • 1 lime, thinly sliced
  • Banana leaves, cut into squares (if using)

Instructions:

  1. Prepare the Spice Paste: Blend or grind all the spice paste ingredients together into a smooth paste.

  2. Marinate the Fish: In a bowl, coat the fish fillets with the spice paste mixture. Let them marinate for at least 30 minutes to allow the flavors to penetrate.

  3. Prepare the Wraps: If using banana leaves, briefly heat them over an open flame to soften them. Cut the banana leaves into squares of suitable size for wrapping. If using aluminum foil, cut it into squares.

  4. Wrap the Fish: Place a piece of marinated fish fillet in the center of each banana leaf or aluminum foil square. Top with slices of kaffir lime leaves, tomato, and lime.

  5. Wrap and Secure: Fold the banana leaves or aluminum foil to enclose the fish, forming a packet. Secure the packets with toothpicks or bamboo skewers to hold them together.

  6. Steam or Grill: Steam the wrapped fish packets for about 15-20 minutes until the fish is cooked through. Alternatively, you can grill them over medium heat for a similar amount of time until the fish is cooked and the banana leaves are slightly charred.

  7. Serve: Once cooked, carefully open the banana leaf or aluminum foil packets. Serve the pepes pindang hot with steamed rice and sambal for extra flavor.

Tips:

  • If you have access to pindang fish, you can use it instead of fresh fish. Simply marinate the pindang fish with the spice paste and follow the same wrapping and cooking instructions.
  • Adjust the spiciness of the dish by varying the amount of red chilies used in the spice paste.
  • You can customize the ingredients by adding sliced vegetables like bell peppers or mushrooms to the fish mixture before wrapping.
  • Pepes pindang can be prepared ahead of time and stored in the refrigerator before cooking.

Enjoy your homemade pepes pindang!

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