Ikan Pepes Kani Style


Ikan Pepes Kani Style

Ingredients
1 Sea bass (weight 1 kg.) | 1 tablespoon of lime juice | 1/2 teaspoon of salt | Banana leaf | “WASABI-O” Wasabi sauce

Ingredients for Fermentation
2 tablespoons of tamarind juice | 2 tablespoons of warm water | 4 sliced red chilies | 1 sliced lemongrass | 7 candlenuts | 2 cooked cherry tomatoes | 1/2 teaspoon of turmeric powder | 1 teaspoon of ground dried shrimp | 1 teaspoon of salt | 1 tablespoon of sugar | 1/4 cup of sweet basil

Direction
1. Scale sea bass, apply salt and lime juice on a fish; and then wash it again. Stripe fish on both sides.
2. Pound chili, lemongrass, tomato, candlenut and mix with the remaining marinade ingredients. Apply on both sides of sea bass, then wrap with banana leaf and leave for 20 minutes.
3. Steam a fish with high heat for 20 minutes and then grill for another 20 minutes.
4. Serve with “WASABI-O” Wasabi sauce.

Remark
- Candlenut can be substituted with macadamia nut

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