Ingredients:
- 1 kg Ikan Tapah (You can substitude with tilapia, red snapper,mekong catfish, grass carp or any kind of fish), cut into single portion
- banana leaf for wrapping the spiced fish, heated in direct flame to soften it
- butcher twines for tide up the pepes ikan (i’m using the banana leaf fiber)
- 100 gr Tempoyak (Fermented Durian Paste), you can replace with 100 gr fresh durian flesh and 2 tbsp lime juice
- alumunium foil for wrapping the pepes ikan
- 10 cherry tomato, halves
- 1/2 tsp sugar
- salt for taste
- Bumbu pepes/ spice paste:
- 50 gr red cayenne/chilli pepper (adjust the amount for your preference hotness)
- 10 shallots
- 6 cloves garlic
- 5 cm turmeric
- 4 lemongrass, use the soft white part only
- 3 cm ginger
- 3 cm galagal
- Preheat oven on 175 C
- Season the fish with salt and lime juice, le it marinate for about 30 minutes on fridge
- Mix the spice paste with tempoyak, cherry tomato, salt and sugar. (i add some turmeric powder too)
0 Response to "HOW TO MAKE : PEPES IKAN TEMPOYAK (BANANA LEAF WRAPPED SPICED FISH WITH FERMENTED DURIAN PASTE)"
Post a Comment