Pepes Ikan bakar
Posted onPepes Ikan bakar
Complex
Ingredients
Ingredients:
- 5 tilapia fish, cleaned
- Juice of 1 lime
- 4-6 banana leaves, cut into rectangular pieces
- 5-6 basil leaves
- 5-6 kaffir lime leaves
- 2 bay leaves
- 1 tomato, sliced
- 3-4 bird's eye chilies, sliced
- 1 lemongrass, cut into pieces
- 2 belimbing wuluh (sour starfruit), sliced
Spice Paste:
- 5 shallots
- 3 cloves garlic
- 3 red chilies
- 2 candlenuts
- 2 teaspoons turmeric powder
- 1 teaspoon coriander seeds, toasted and ground
- 1 teaspoon salt
- 1 tablespoon cooking oil
Instructions
Instructions:
- Rinse the tilapia fish and rub them with lime juice. Let them marinate for 30 minutes. Rinse again and pat dry.
- In a food processor, blend together shallots, garlic, red chilies, candlenuts, turmeric powder, coriander seeds, salt, and cooking oil until smooth.
- In a mixing bowl, combine the basil leaves, kaffir lime leaves, bay leaves, tomato slices, sliced bird's eye chilies, lemongrass, and sliced belimbing wuluh with the spice paste. Mix well.
- Take a piece of banana leaf and briefly heat it over an open flame to soften it.
- Place a marinated tilapia fish on the center of the banana leaf.
- Spoon the spice mixture onto the fish, covering it completely.
- Fold the banana leaf over the fish, forming a neat packet. Secure with toothpicks or kitchen twine.
- Repeat the process with the remaining fish.
- Prepare a steamer or Smart Pressure Cooker. Steam the wrapped fish for about 20-25 minutes or until the fish is cooked through and the flavors are well absorbed.
- Remove the toothpicks or twine before serving.
Serve the grilled tilapia wrapped in banana leaf hot with steamed rice and sambal.
Enjoy the delicious and fragrant grilled tilapia!
