Otherby Wikibooks CookbookPepes IkanCook1 hTotal1 hServes4Keep screen onSaveShareIngredients2 cloves garlic4 shallot2 cm fresh ginger2 cm fresh turmeric50 g fresh chile pepper5 candlenut5 g tamarind½ tsp salt25 ml water1 kg whole fish (carp or snapper)1 chopped tomato1 stalk green onion1 stalk lemongrass5 salam leaves50 g kemangi leaves (sweet basil; optional)Salt1 tsp sugar2 tbsp salad oilBanana leaves or aluminum foil to wrapStepsStep-by-step0 of 10 done1Grind together all the ingredients for the spice paste.2Scale and clean the fish. Take out the intestines but not the eggs.3Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.4Marinate the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.5Add cooking oil to the spice-paste, mix.6Coat fish with spice paste.7Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.8Wrap the fish in banana leaves or aluminum foil.9Steam over medium heat for 30 minutes. Use pressure cooker for faster cooking time and better taste.10Let it cool and grill the wrapped fish over charcoal fire.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
