PEPES IKAN

We will cook using Indonesian heritage cooking techniques with banana leaves. Banana leaves is known for its fragrant aroma that is perfect for grilling as they retain natural flavours while imparting their own subtle aroma. Pepes is an Indonesian style cooking technique that uses banana leaves to wrap various ingredients which is then steamed or grilled on charcoal. This technique help locks in the original aroma and taste which helps the spices to be absorbed better. This recipe is good for your health because it is processed in a very natural way, and with a very tasty flavor. you should try it.

INGREDIENTS

• 500g white fish fillets (skinned and cut into bite sized pieces)
• 4-5 shallots (peeled)
• 1 tsp ground white pepper
• 3 cloves garlic (peeled)
• 2 scallions (sliced)
• 85ml thick coconut milk
• 1 tbsp freshly squeezed lime or lemon juice
• ½ tsp salt
• 2 eggs
• Banana leaves or aluminium foil (cut into 20 cm square pieces, for wrapping)
• Toothpicks (to secure banana leaf package)

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HOW TO MAKE

1. Place the fish pieces into a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves and grind to a thick paste. Set aside.
2. To make the banana leaves flexible so you can fold easily, scald the banana leaves by pouring boiling water over them in a basin. Drain and place the leaves on a clean work surface. Scoop 3 heaped tablespoons of the fish mixture onto the centre each piece of banana leaf (or aluminium foil). With a firm hold, fold one side of the banana leaf over the other to form an elongated package. Then hold the ends of the banana leaves and fold in both corners to form a triangular tip. Seal package on both ends with toothpicks. Repeat until all the fish mixture is used up.
3. Grill each parcel directly over the hot charcoal or in a preheated oven for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve them hot.