Pepes Ikan

Ingredients

• 4 small whole mackerel or 600g white fish fillets
• 2 tbsp lime juice
• 1 tsp salt
• 6 shallots
• 4 cloves garlic
• 4 candlenuts or macadamia nuts
• 3 red chilies
• 2 bird's eye chilies, optional
• 1 inch turmeric, peeled
• 1 inch galangal, peeled
• 1 stalk lemongrass, bruised and tied in a knot
• 2 kaffir lime leaves
• 2 tomatoes, sliced
• handful Thai basil leaves
• 1 tsp sugar
• banana leaves, softened over a flame
• toothpicks, for securing

Before you cook

• Rub the fish with lime juice and salt and set it aside for 15 minutes, then pat it dry.
• Blend the shallots, garlic, candlenuts, chilies, turmeric, and galangal with a splash of water into a smooth paste.
• Soften the banana leaves by passing them quickly over a flame until pliable.

Steps

1. Mix the spice paste with the sugar in a bowl.
2. Lay a banana leaf flat and spread a thin layer of the spice paste in the center.
3. Place a fish piece on top of the paste.
4. Spoon more paste over the fish to cover it completely.
5. Tuck the lemongrass, kaffir lime leaves, tomato slices, and basil leaves alongside the fish.
6. Fold the banana leaf over the fish like an envelope.
7. Secure the package closed with toothpicks.
8. Repeat with the remaining fish and leaves.
9. Arrange the packages in a steamer basket over boiling water.
10. Steam for 20-25 minutes until the fish is fully cooked through.
11. Heat a dry skillet over medium-high heat.
12. Grill the steamed packages for 2-3 minutes per side until the banana leaf chars slightly.
13. Serve the packages whole, opened at the table to release the aroma.