Steamed Fish In Banana Leaves Indonesian Style - Instant Pot - Best Tasting Fish Ever Pepes Ikan

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

whole fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

Prepare your ingredients by grating the palm sugar, de-seeding the chili, peeling the garlic and shallot, and roughly cutting them for the food processor.

Slice the galangal and lemongrass finely, then add them along with shrimp powder, tamarind paste, turmeric powder, and a tablespoon of vegetable oil to the food processor. Blend for about 5 minutes until a fine paste is formed.

Turn on the instant pot to high sauté and cook the paste for 3-4 minutes. After 1 minute, crush the kaffir lime leaves and add the bay leaves.

Once the paste is cooked and fragrant, remove it from the instant pot and mix in the palm sugar, salt, and pepper to taste, adjusting as necessary.

Prepare the fish by removing all bones, then squeeze the juice of half a lime over it and massage it in gently.

On a piece of aluminum foil, place the banana leaf (or parchment paper), add a kaffir lime leaf, then the fish. Generously cover both sides of the fish with the spice paste and add basil or your favorite herb if desired.

Wrap the fish parcels tightly to prevent juices from leaking out and place them in the instant pot on the trivet. Add water to just cover the trivet and cook for 10 minutes with a 5-minute natural pressure release.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens