Entree: Brunei – Ikan Pepes (Spiced whole fish wrapped in banana leaves and steamed or grilled)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 2 whole red snapper, approx. 10–12 oz (300–350 g) each, scaled and gutted
- 4 banana leaves, rinsed and softened over heat
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, approx. 3 oz (85 g), peeled
- 4 cloves garlic
- 2 red chilies, seeded if desired
- 1 stalk lemongrass, white part only, finely sliced (about 2 tbsp / 10 g)
- 1 tbsp (15 g) fresh galangal or ginger, peeled and chopped
- 1 tsp (5 g) ground turmeric or 1 inch (25 g) fresh turmeric, chopped
- 1 tsp (5 g) ground coriander
- 4 kaffir lime leaves, torn (or 1 bay leaf if unavailable)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) water (to loosen paste)
- Toothpicks or kitchen twine for securing packages
Instructions
1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, red chilies, lemongrass, galangal (or ginger), turmeric, ground coriander, palm sugar, lime juice, salt, and 2 tbsp (30 ml) water; blend to a coarse paste.
2. Prep the fish: rinse and pat dry the snapper; make 3 shallow diagonal slashes on each side. Rub 1 tbsp (15 ml) oil over each fish and season cavity lightly with salt.
3. Stuff and wrap: place a spoonful of the spice paste into each fish cavity and spread remaining paste over both sides. Tuck torn kaffir lime leaves around the fish. Place each fish in the center of a banana leaf, fold and secure with toothpicks or tie with twine to form a sealed parcel.
4. Cook: steam the parcels in a steamer over simmering water for 20–25 minutes until the fish is cooked through and flakes easily. Alternatively, grill parcels over medium-hot charcoal or a covered grill 8–10 minutes per side, turning carefully, until leaves are charred and fish is cooked.
5. Finish and serve: open the banana leaves at the table to release the aroma. Drizzle remaining 2 tbsp (30 ml) oil warmed with a squeeze of lime if desired and serve hot with rice or steamed vegetables.
