PEPES AKA PAIS IKAN KEMBUNG

The Indonesian called this dish Pepes, in Malaysia we called this Pais. It is a grill fish wrapped in banana leave. It's awesome especially with the "sambal kicap" The best to retain the aroma is to grill in charcoal, however for small quantity and again time factor, most likelihood we have to skip the charcoal grilling and just bake the fish in the oven. There are also many variations of this grill fish, with spices, with chili, with grated coconut and the list goes on and on depending one's creativity. For this recipe I used grated coconut, which was a mistake, my children don't quite like with the coconut. They preferred just with the paste. Carp fish is often used to prepare the dish, but I personally prefer Ikan Kembung.

INGREDIENTS

6 pices of kembung / 6 ekor ikan kembung - or any fish of your prference
1 turmeric leaf slice thinly / 1 helai daun kunyit dihiris nipis
1 lemongrass, slice thinly / 1 batang serai dihiris nipis
banana leaves or aluminum foil to wrap 

Spice paste, grind the following ingredients : 
10 died chilies soaked -/ 10 cili kering
2 onions/ 2 biji bawang besar
3 cloves garlic/3 ulas bawang putih
5 candlenuts / 5 biji buah keras
2" turmeric roots / 2" kunyit
2 cups grated coconut / 2 cawan kelapa parut
1 tbsp tamarind juice / 1 sdb air asam jawa
salts and sugar to taste / garam dan gula secukup rasa
 
PREPARATIONS

1. Scale and clean the fish./ Persiang dan bersihkan ikan. 
2. Make three diagonal slashes on each side of the fish for spice paste flavor to immerse./ Kelar-kelarkan ikan supaya mudah diserapi bahan tumbuk nanti
3. Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt./ Perapkan ikan dengan air asam jawa dan garam selama 15 minit
4. Add cooking oil to the spice-paste, mix./ Masukkan sedikit minyak kedalam pes.
5. Coat fish with spice paste./ Salutkan ikan dengan bahan pes
6. Put turmeric leaves, and sliced lemon grass for the flavor./ Masukan daun kunyit dan hirisan serai untuk mendapatkan aromanya nantiWrap the fish in banana leaves or aluminum foil./ Balut ikan dengan daun pisang atau foil aluminium.
7. Grill fish till cook/ Bakar hingga masak.

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Pepes namanya di Indonesia, Pais namanya di Malaysia, memang sedap makan dengan nasi panas, tapi yang renyahnya ialah nak membakar. Tetapi kalau dalam suasana ramai dirumah terutama ketika ada kunjungan ramai-ramai berkumpul sedap buat pepes ini. Bab menyediakannya serah kepada kaum ibu bab membakarnya serahkan kaum bapa, baru best.!!!!. Untuk resipi ini saya masukkan kelapa parut, tetapi kurang diminati oleh anak-anak, mereka lebih gemar pepes dengan ramuan rempahnya aje. Kalau di Indonesia mereka masukkan daun kemangi, tetapi di sini susah mendapatkanya saya masukkan daun kunyit, kalau tak ada daun kunyit daun limau purut pun boleh. Begitu juga di Indonesia ikannya dikukus dahulu baru dibakar, tapi saya bakar terus. Sedap makan dengan sambal kicap.perghhhmemang sedap habis. Pilihan ikan bergantung kepada selera masing-masing, saya lebih gemar buat pais dengan ikan kembung fresh....sodap

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Next Post - Sambal Goreng Udang Petai

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