Pepes Ikan Kembung: Caballa al vapor y a la brasa en hojas de plátano

Ingredientes

• 500 gr (2 pcs) kembung fish (Indian Mackerel)
• 7 shallots, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 4 roasted candlenuts, chopped
• 4 cm fresh turmeric, peeled and chopped
• 4 cm fresh ginger, peeled and chopped
• Salt to taste
• 1 tsp tamarind juice
• 2 stalks of lemongrass, bruised and cut to 4 cm pcs
• 2 fresh or dried salam leaves
• 12 bird’s eye chillies
• 1 bunch (around 50 gr) kemangi leaves (Indonesian basil), (discard the stem)
• Fresh banana leaves for wrapping, wiped clean
• Toothpick to secure the wrapping

Preparación

1. 1

   Clean and wash the fish thoroughly, sprinkle with salt and lime juice to remove the fishy smell, set aside.

2. 2

   Using a blender or a food processor, blend to a smooth paste the shallots, garlic, candlenut, turmeric and ginger.

3. 3

   Transfer the paste to a bowl, add salt and tamarind juice. Mix well.

4. 4

   Pat the fish dry, transfer to a plate, and spread half of the spice paste evenly all over the fish. Set aside.

5. 5

   To prepare the wrapping: take 2 pcs of banana leaves. Place the first horizontally on a wide table, and place the second vertically on top, to form a cross-like shape.

6. 6

   Place about 10g kemangi leaves, 3 bird’s eye chillies, 1 salam leaf and 1 pc of lemongrass on top of the banana leaves.

7. 7

   Add the fish on top of the herbs and then add another layer of kemangi leaves (10-15g) and 3 chillies on top of the fish.

8. 8

   Fold the banana leaves to wrap the fish, making sure there are no holes or gaps. Secure the ends of the leaves using a toothpick.

9. 9

   Do the same thing for the other fish.

10. 10

    Keep both parcels in the refrigerator for 15 minutes to marinate.

11. 11

    Steam the wrapped fish over high heat for 25 minutes.

12. 12

    Before serving, grill each parcel on a non-stick pan or oven until the banana leaves are brittle and nicely browned.