Pepes Ikan (Indonesian Steamed Fish)
Photo: Sakurai Midori, CC BY-SA 3.0
Pepes ikan is a whole fish packed in spice paste, wrapped in banana leaf and steamed, then finished over charcoal. The paste of turmeric, candlenut, chile and shallot soaks into slashed flesh, while salam leaf, lemongrass and sweet basil perfume it from inside the packet. West Javanese restaurants always serve it, usually with carp, though snapper works well. The final grilling adds a smoky edge that steaming alone cannot give.
Instructions
Grind the garlic, shallots, ginger, turmeric, chile, candlenuts, half a teaspoon of salt and the water into a spice paste. Set it aside.
Scale and clean the fish, removing the intestines but leaving any eggs in place. Cut three diagonal slashes into each side so the paste can work into the flesh.
Rub the fish with salt and tamarind and leave it for 15 minutes. Rinse it in a bowl of water to wash off the excess salt.
Stir the oil into the spice paste, along with the sugar, chopped tomato and green onion. Coat the fish all over with the paste, including inside the slashes.
Lay the kemangi, salam leaves and sliced lemongrass on and around the fish. Wrap it tightly in banana leaves or aluminum foil.
Steam the packet over medium heat for 30 minutes. A pressure cooker will cook it faster and gives a better flavor.
Let the packet cool, then grill it over a charcoal fire until the wrapping is lightly scorched and the fish is hot through.
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