Cara membuat
- Sayat ikan di kedua sisinya dengan jarak 2 cm.
- Blender cabai, bawang merah, bawang putih, kunyit, jahe, dan serai menjadi pasta kasar.
- Campur pasta dengan air jeruk nipis, garam, dan minyak. Olesi seluruh permukaan ikan, sapukan ke dalam sayatan.
- Letakkan ikan di daun pisang bersama daun jeruk dan kemangi. Bungkus rapat. Ikat dengan tali.
- Bakar di atas arang 12-15 menit per sisi; daun akan menghitam tetapi melindungi ikan.
- Sajikan dalam bungkusnya di meja; setiap penyantap membuka bungkusnya sendiri.
Common questions
Can Ikan Pepes be made ahead?
Ikan Pepes is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Ikan Pepes spicy?
Ikan Pepes as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Ikan Pepes vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Ikan Pepes to make at home?
Ikan Pepes sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can Ikan Pepes be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Ikan pepes adalah hidangan ikan pesisir Timor - hadir di pasar tepi laut Dili dan saat perayaan. Hidangan ini mencerminkan fusi Indonesia dan Maubere asli Timor dalam masakan seafood.
