Sundanese Goldfish Pepes Recipe

Ingredients

• Goldfish - 2 (1 kg)
• Lime, take the water - 1 fruit
• Salt - 1 tsp
• Red cayenne pepper - 10 pieces
• Tomatoes, chopped - 2 pieces
• Lemongrass, bruised - 6 sticks
• Basil leaves - 100 grams
• Green onions, coarsely chopped - 2 stalks
• Bay leaf - 8 pieces
• Cooking oil - 5 tbsp
• Banana leaves for wrapping - to taste
• Ground spices:
• Shallots - 10 grains
• Garlic - 4 cloves
• Red chilies - 3 pieces
• Candlenut, roasted - 5 grains
• Turmeric, roasted - 1 segment
• Ginger - 1 segment
• Galangal - 1 segment
• Salt - 1 tsp
• Sugar - 1 tsp
• See Mother's Recipe Version

Plans

• Weigh the fish, removing the scales and belly. Split the fish into 2 parts but do not break. Wash the fish thoroughly with running water.
• Give some strokes on the body of the fish. Sprinkle with lime juice and salt. Let it soak and set aside.
• Saute ground spices with a little oil until fragrant. Turn off the fire.
• Add the fish to the stir fry. Coat all parts of the fish with spices until evenly distributed.
• Take a banana leaf. Arrange the fish with the inner leaves, lemon grass, cayenne pepper, tomatoes, basil, and scallions. Put all the remaining stir-fried spices on it. Wrap it neatly, securing both ends with toothpicks.
• Steam the pepes on medium heat for 1 hour 30 minutes. Lift.
• Heat a flat pan and bake the pepes for about 10 minutes, turning it over until the banana leaves are dry. Lift.
• Ready to be served.
• 1. Use really fresh goldfish.

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