Seasoned Fish Grilled in Banana Leaves

Seasoned Fish Grilled in Banana Leaves Pepes Ikan

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

Ingredients:

1 lb (500 g) white fish fillets, skinned and cut into chunks
4–5 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
1/2 teaspoon salt
2 eggs Banana leaves or aluminum foil, cut into 8-in (20-cm) square pieces, for wrapping

Place the fish chunks in a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves, and grind to a thick paste. Set aside.
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 aluminum foil) and wrap it up as directed for pepes.
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.

Serves 4 to 6 Preparation time: 40 mins Cooking time: 30 mins