Pepes Ikan Recipe - Grilled Curry Fish from Indonesia

fish

🥗Healthier: tofu

💰Cheaper: chicken

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

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is less expensive.

Score the fish on both sides, salt it and drizzle the juice of one lime over it. Leave to marinate while making the curry paste.

In a mortar and pestle, add the roughly chopped Thai chillies, candlenuts, smashed garlic, smashed ginger, sliced galangal, roughly chopped lemongrass, turmeric powder, julienned lime leaves, bay leaf, salt, and grated palm sugar.

Pound the ingredients until a rough paste forms, then transfer to a food processor to finish blending.

Wipe down a banana leaf with a damp cloth or paper towel.

Place a basil frond at the center of the leaf.

Spread the curry paste on all sides of the fish, including inside its belly, then lay it on top of the basil leaves.

Fold the banana leaf in thirds like a letter in an envelope, and fold in both ends to form a sealed pouch, securing with toothpicks.

Place the pouch in a steamer basket and steam over boiling water for 20 minutes.

Transfer the pouch to a grill or grill pan over medium-high heat, and grill on both sides until the pouch darkens with grill marks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens