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Grilled Fish in Banana Leaf (Pepes Ikan)

Grilled Fish in Banana Leaf, or Pepes Ikan, is a traditional Indonesian dish rich in flavor. The fish is marinated in a mixture of aromatic spices and coconut milk, then wrapped in banana leaves, and grilled. The process infuses the fish with a smoky aroma and keeps it tender and juicy. Great for an outdoor BBQ or a special dinner, this recipe brings a taste of Indonesian cuisine into your home.

Ingredients

  • 4 fillets white fish fillets, such as snapper or cod
  • 1 cup coconut milk
  • 1 stalk lemongrass, smashed
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 Tbsp tamarind paste
  • 1 Tbsp palm sugar
  • salt
  • 4 pieces banana leaves, for wrapping

Instructions

  1. Mix coconut milk, lemongrass, garlic, ginger, tamarind paste, palm sugar, and a pinch of salt in a bowl.
  2. Place fish fillets in the marinade, ensuring they are well coated, and let sit for at least 30 minutes.
  3. Heat banana leaves over an open flame until they are pliable, taking care not to burn them.
  4. Lay a marinated fish fillet on each banana leaf, spoon some marinade over it, and wrap securely.
  5. Grill the wrapped fish over medium heat, approximately 350°F (175°C), for about 10 minutes on each side, until cooked through.
  6. Serve immediately with steamed rice and sambal on the side.

Keywords: Grilled, Pescatarian, Spicy

Spice Rack: Lemongrass, Garlic, Ginger, Tamarind Paste, Palm Sugar, Salt

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