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|09-15-2007, 10:15 PM||#1 (permalink)|
PEPES IKAN or Marinated fish baked with coconut wrapped in banana leaves(Indonesia)
This is a classic Javanese dish, now an acknowledged Indonesian specialty that is cooked everywhere with regional variations. It is wrapped in banana leaves and left that way to be opened by the one enjoying it.
4 tbsp tamarind water
1/2 tsp salt, plus extra to taste
2 garlic cloves, finely chopped
1/4 tsp chili powder
4 double fillets of trout, 6-7 oz (175-200g) each, or four boned and skinned fish steaks
3 tbsp peanut oil
4 shallots, finely sliced
2-4 large fresh red chilies, seeded and finely sliced
1 tsp ground coriander
2tsp chopped fresh ginger
1/2 stem of fresh lemongrass, outer leaves removed, center chopped
handful of fresh mint leaves
1-1 1/2 cups9125-175g grated fresh coconut
freshly ground black pepper to taste
fresh banana leaves
1. Combine the tamarind water, salt, garlic, and chili powder in a bowl. Add the fish and turn until well coated. Cover and marinate for 1 hour.
2. Remove the fish from the marinade and transfer to a plate. Reserve the marinade.
3. Heat the oil in a large shallow frying pan. Add the shallots and chilies and stir-fry for 2-3 minutes. Stir in the coriander, ginger, lemongrass, and mint leaves. Simmer for 1 minute.
4. Add the fresh coconut, and simmer, stirring frequently, for 6-8 minutes. Add the marinade and cook, stirring frequently, for 1 minute. Season to taste, then add the fish. Stir, cover the pan, and remove from the heat.
5. Cut the banana leaf into four 12 in (30cm) squares. Place one piece of fish in the center of each square and divide the coconut mixture among them, spreading it over the fish.
6. Fold the banana leaf over to make a bundle and secure in place with bamboo skewers(or similar).
7. Place the bundles on a baking sheet and bake in a oven preheated to 350 F (180 C) for 15-20 minutes, or until the fish is cooked through. Serve the bundles sealed, allowing the diners to open their own.
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