Pepes Ikan, also known as the Jakarta fish dish, is a popular Indonesian dish that is made from a variety of fish. The dish is typically made with fresh or frozen fish, but can also be made with canned or frozen fish. The dish is usually served with rice and a side of vegetables. The ingredients for the Jakarta fish dish include fresh or frozen fish, rice, vegetables, and a side of sauce. The sauce typically includes soy sauce, vinegar, and sugar. The ingredients for the Jakarta fish dish are often combined to make a more complex flavor profile. The Jakarta fish dish is often served as an appetizer or main course. It can be enjoyed as an easy meal or as a more complex meal that requires some time to prepare. The Jakarta fish dish is one of the most popular dishes in Indonesia and it will be sure to please any seafood lover out there!
Snapper Or Fish Steamed In Banana Leaves Indonesian Style
Pepes Ikan. It is famous throughout all the Indonesian archipelago. What this dish is called and the recipes to make it vary slightly from region to region – Balinese cook this really well – but to be fair so does the rest of Indonesia However they are all similar: Fresh fish which rubbed with spice paste/mixture, wrapped in banana leaf, steamed, and then grilled in charcoal or baked in the oven. The combination between the spices blends with the fish – and I guarantee you will love this at first bite.
Prepare Your Ingredients For Bali Steamed Fish
We started by grating our sugar – palm sugar. If you have palm. sugar that does give a more authentic flavor – however brown or raw sugar is fine also. Next we peeled the garlic and the shallots – and then moved on to preparing the chili. Also, slice the galangal finely as it has a woody or string texture – so the small size is better. Also, slice the lemongrass into a small size. Along with these ingredients. put the shrimp powder, tamarind paste, and turmeric powder also in the food processor. Also, add a little vegetable oil also – 1- tablespoon) into a food processor and blend for approximately 5 minutes, until the paste is evenly processed and into quite a fine paste. Because this paste will later be spread over the fish. Turn on the instant pot to high saute – and cook the paste for 3-4 minutes. Also after about 1 minute crush the kaffir lime leaves to release the oil and add the bay leaves also. You can tell the paste is cooked as the smell intensifies. Take the bowl out of the instant pot and add the palm sugar, salt, and pepper to taste – stirring it in well first. Taste a small amount of the paste and adjust to your liking. The look to prepare the fish by firstly removing all the bones, and then in a bowl squeeze the juice of half a lime and gently massage the juice into the fish. Take some aluminum foil – and put the banana leaf – or parchment paper on top. Take one of two of the kaffir lime leaves and place first- then add the fish. Generously cover both sides of the fish with the paste. Lastly, if you have it add some basil leaves – or your favorite herb. Wrap the fish parcels up so that the juices can not leak out and place them in the instant pot on the trivet and steamer if you have one. Add water to just cover the trivet and cook for 10 minutes and 5 minutes for natural pressure release. Then you are ready to serve.
