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Pepes Pindang Fish Wrapped in Turmeric Leaves with Traditional Fried Spicy Sauce
Pepes Pindang Fish Wrapped in Turmeric Leaves with Traditional Fried Spicy Sauce – - Recipe

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Ingredients

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Pindang Fish

Pepes

Spice Sauce and Garlic Chili Sauce

Created By:
No Chef Image

Chef Ron from Balicooks

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Preparation

  1. Pindang Fish

    • Heat the water
    • Add slices of turmeric and galangal
    • Add bay leaf, pandan leaves, lemongrass.
    • Season with salt and Knorr Lime Powder for skipjack tuna and grouper.
    • Wrap the grouper with pandan leaves
    • Add both skipjack tuna and grouper after the aromatics boiled

  2. Pepes

    • Take out the grouper and skipjack tuna pindang
    • Wrap the grouper on the turmeric leaves, banana leaves, and alumunium foil
    • Before wrapping, seasoned it with yellow base
    • Add slices of curly red chili, small chili, sliced shallots, sliced arlic, add cooking or coconut oil and, add Knorr Rostip
    • Roll and arrange neatly, then place it on the charcoal that has become embers, and cover it again with charcoal that has already turned to embers.

  3. Spice Sauce and Garlic Chili Sauce

    • Grill skipjack tuna until fragrant
    • Heat the pindang broth stock, add Knorr Rostip
    • Mix fried shallots, garlic, and chili and Knorr Rostip
    • Mix the grilled skipjack tuna with fried onions and fried chilis, and add a little bit of oil
    • Serve it with the soup

Cooking tip

Cooking fish using an oven can be done by using leaves with sufficient thickness; if not, aluminum foil may be used.

Using the oven, set the temperature to 190 degrees Celsius for approximately 30-40 minutes. The longer you bake, the more tender the fish bones will become; ultimately, it depends on your personal preference.

Created By:
No Chef Image

Chef Ron from Balicooks
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