Pepes Lais Tempoyak is a traditional Indonesian dish originating from Padang, West Sumatra. It's a flavorful and aromatic dish made with fish and fermented durian paste wrapped in banana leaves and then steamed. Here's how you can make this delicious dish at home:
Ingredients:
- 500g of freshwater fish fillets (such as tilapia or catfish), sliced thinly
- 200g tempoyak (fermented durian paste)
- 4 kaffir lime leaves, thinly sliced
- 2 lemongrass stalks, white part only, thinly sliced
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 red chillies, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- Banana leaves for wrapping, cut into rectangles and lightly heated to soften
Instructions:
Prepare the fish: In a bowl, mix the fish slices with turmeric powder and salt. Set aside.
Make the filling: In another bowl, mix together the tempoyak, kaffir lime leaves, lemongrass, shallots, garlic, and red chilies.
Wrap the fish: Take a piece of banana leaf and place some fish slices on it. Top with a generous spoonful of the tempoyak mixture. Wrap the banana leaf around the fish to form a parcel. Secure with toothpicks if necessary. Repeat with the remaining fish and filling.
Steam the parcels: Steam the wrapped parcels in a steamer for about 20-25 minutes, or until the fish is cooked through.
Serve: Once cooked, serve the Pepes Lais Tempoyak hot with steamed rice.
Tips:
- Ensure the banana leaves are softened before wrapping to prevent tearing.
- Adjust the number of red chilies according to your spice preference.
- If tempoyak is not available, you can substitute it with fermented shrimp paste (terasi) for a different flavor profile.
Variations:
- You can use different types of fish or even shrimp for this recipe.
- Add vegetables like sliced tomatoes or spinach for extra flavor and nutrition.
