Ikan Pepes (Steamed Spiced Fish in Banana Leaf Style)
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Ingredients
- 600 g white fish fillets (such as pollock)
- 5 shallots
- 3 garlic cloves
- 3 fresh red chillies
- 1 tsp ground turmeric
- 1 lemongrass stalks, finely chopped
- 1 tomatoes, finely chopped
Nutrition (per serving)
- Calories
- 168 kcal
- Protein
- 29.4 g
- Carbohydrate
- 9.1 g
- of which sugars
- 4.1 g
- Fat
- 1.4 g
- of which saturates
- 0.3 g
- Fibre
- 2.1 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4) and cut four pieces of foil large enough to wrap each fish fillet, standing in for banana leaf.
- 2
Blend the shallots, garlic, red chillies and ground turmeric to a paste.
- 3
Mix the paste with the lemongrass and tomatoes and spread over the fish fillets.
- 4
Wrap each fillet tightly in foil and place on a baking tray.
- 5
Bake for 20-22 minutes until the fish flakes easily and is cooked through.
- 6
Unwrap carefully and serve with steamed rice.
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