Pepes Ikan Kembung: Steamed & Grilled Mackerel in Banana Leaves

Method12 steps

1. 1

   Step 1: Clean the fish and sprinkle with some salt and lime juice. Keep chilled while preparing the spice paste.

   Uses 500 g Indian mackerel (2 whole fish) · Some salt for initial fish preparation · Lime juice as needed for initial fish preparation

2. 2

   Step 2: Using a blender or a food processor, blend to a smooth paste the shallots (7), garlic (3 cloves), candlenut, turmeric (4 cm) and ginger (4 cm).

   Uses 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

3. 3

   Step 3: Transfer the paste to a bowl, add salt (to taste) and tamarind juice (1 tsp). Mix well.

   Uses mackerel spice paste · Salt to taste in spice paste · 1 tsp tamarind juice

4. 4

   Step 4: Pat the first fish dry and spread half the seasoned spice paste evenly over it. Set it aside for the first parcel.

   Uses first of the two cleaned fish · half the seasoned spice paste

5. 5

   Step 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.

   Uses 2 banana-leaf pieces for the first parcel

6. 6

   Step 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.

   Uses first crossed banana-leaf wrapper · About 10 g kemangi below the first fish · 3 bird’s-eye chillies below first fish · 1 salam leaf for first fish · 1 cut 4 cm lemongrass piece for first fish

7. 7

   Step 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.

   Uses first herbed banana-leaf wrapper · first paste-coated mackerel · 10–15 g kemangi above first fish · 3 bird’s-eye chillies above first fish

8. 8

   Step 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.

   Uses first layered mackerel assembly

9. 9

   Step 9: Coat the other cleaned fish with the remaining half of the paste. Repeat the crossed-leaf wrapping with two more leaf pieces, placing about 10 g kemangi, 3 chillies, 1 salam leaf and 1 cut lemongrass piece below it, then 10–15 g kemangi and 3 chillies above. Wrap and secure with removable toothpicks.

   Uses first wrapped mackerel parcel · other of the two cleaned fish · remaining half seasoned spice paste · 2 more banana-leaf pieces for second parcel · 10 g below and 10–15 g above second fish · 6 bird’s-eye chillies for second fish · 1 salam leaf for second fish · 1 cut 4 cm lemongrass piece for second fish

10. 10

    Step 10: Keep both parcels in the refrigerator for 15 minutes to marinate.

    Refrigerate mackerel parcels to marinate · 15 minUses both wrapped mackerel parcels

11. 11

    Step 11: Steam the wrapped fish over high heat for 25 minutes. Check the thickest fish reaches 63°C (145°F), or is opaque and flakes easily.

    Steam fish parcels · 25 minUses refrigerated marinated mackerel parcels

12. 12

    Step 12: Before serving, grill the steamed parcels on a pan or in an oven until the banana leaves are brittle and nicely browned. Open each parcel and remove the toothpicks; eat the fish and herbs, discarding the leaves.

    Brown the steamed banana-leaf parcelsUses steamed mackerel parcels