Seasoned Fish Grilled in Banana Leaves – Pepes Ikan

This Kalimantan recipe calls for stearned bundles of  flaky, seasoned fish to grilled directly over hot charcoal, giving an inimitable flavor.

Ingredients:

1 lb (500 g) white fish fillets, skinned and cut into chunks

8 to 10 shallots, peeled

3 cloves garlic, peeled

2 spring onions, sliced

1 teaspoon ground white pepper

1/3 cup (85 ml) thick coconut milk

1 tablespoon freshly squeezed lime or lemon juice

½ teaspoon salt

2 eggs

Banana leaves or aluminium foil, cut into 8-in (20 cm) square pieces, for wrapping.

Cooking Directions:

1.    Place the fish in a blender or food processor and pulse for a few seconds, then add all the the other ingredients, except the banana leaves, and grind to a thick paste. Set  aside.

2.    2 scald the banana leaves by pouring  boiling water over them in a basin, so they become flexible. Drain and place the leaves on a clean work surface. Spoon 3 heaped tablespoons of the fish mixture onto each piece of banana leaf (or aluminium foil) and wrap it, repeat it until all the fish mixture is used up

3.    Grill each parcel directly over hot charcoal or under a preheated broiler for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve hot.