Gusti makes several fish dishes, but this one would have to be a favourite. You only need small pieces of fish. The sambal provides all of the flavour. We use a small river fish that has been semi-dried but any fresh fish fillet would be fine. If you don't have banana leaves handy, you can use foil, especially if you are going to throw them on the grill.
pepes (steamed spicy fish)
6 small fish fillets
2 tomatoes diced
1 spoon oil
banana leaves for wrapping (approx 20cm x 15cm)
sambal
3 small onions
5 pieces garlic
3 small chillies
3cm piece ginger
2 whole macadamia nuts
3cm piece white ginger (kencur)
2 pieces 2cm turmeric
3 lemongrass stalks finely chopped
pinch salt
place all sambal ingredients in mortar, and crush with pestle
add tomatoes and continue crushing
gently mix in 1 spoon oil
steam banana leaves for 1 minute to make them more pliable
generously coat 1 fish fillet with sambal and place on banana leaf
wrap and secure ends with toothpicks
steam for 15 mins (or place on grill)
Best served with rice and a cucumber salad for freshness. A Bintang beer does seem to be the perfect drink to finish it off.
