Indonesian · Stir-Fry

Pepes Ikan

Name: Pepes Ikan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 600g snapper, cut into bite-sized chunks; 1 lime, juiced; 1.5 tsp salt; 8 shallots, coarsely chopped; 4 garlic cloves, coarsely chopped; 4 candle nuts, coarsely chopped; 3 large red chillies, coarsely chopped; 2 bird's eye chillies, coarsely chopped; 2cm fresh ginger, coarsely chopped; 1 tsp ground turmeric; 1 tsp white sugar; 2 tbsp cooking oil; 2 lemongrass stalks, white parts only, bruised; 8 kaffir lime leaves, torn; 2 plum tomatoes, chopped; 1 bunch lemon basil leaves; 4 large fresh sweetcorn husks, washed and dried

Fish chunks pan-seared in a rich aromatic spice paste, finished to tender perfection inside sweetcorn husks.

Prep

20 min

Cook

20 min

Total

40 min (+10 marinate)

Serves

Difficulty

Medium

Protein

~35g

Ingredients

Make this recipe gluten free

This recipe is naturally gluten free — nothing to swap.

Units

4 servings

Dad’s tip

Use only firm, meaty fish like snapper or monkfish — soft or flaky fish like cod or haddock will disintegrate into mush.

Can’t source fresh sweetcorn husks? Make parcels out of parchment paper or tinfoil instead, or just serve straight out of the wok.

Method

Goes well with

Acar Timun → Amber Nasi Goreng →

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Pepes Ikan

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Method

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