Not like pepesan fish that is usually steamed. Pepper grilled catfish is dried with pervasive seasoning. Of course it tastes spicy and steady bribed with rice.
In order not to get the smell of rancid pink or the smell of the soil, select fresh patin and lunch all the contents of his stomach. Wash under running water until no trace of blood is left. Lime juice can make the fragrance lessen.
Material:
- 1 tail (250 g) heavy catfish, cut into 3-4 parts
- 2 lbr leaves
- 2 lbr orange leaves
- 1/2 leaf of turmeric leaves
- 10 cm lemongrass, crisp
- 3 part 4 candida acid petals, can be replaced with belimbing wuluh roughly sliced
- Leaf ruku-ruku or basil to taste
- Banana Leaves to wrap
- Ground spices:
- 6 cloves of red onion
- 3 cloves of garlic
- 1 tbsp full of milled red peppers
- 3 segment of turmeric finger
- 2 segments of ginger finger
- 2 segments of galangal finger
- 2 tsp salt
How to make:
- Apply fish with lime juice and salt to taste. Let stand a few minutes.
- Stir the catfish stirred with all the fine spices.
- Prepare a piece of banana leaf. Tata fish 2-3 pieces on banana leaves, add enough leaves (oranges, salam, turmeric, lemongrass, ruku-ruku, kandis acid)
- Wrap the fish neatly, polish the edges with a toothpick.
- Bake over medium-low heat for 30 minutes until the leaves dry out. Turn once in a while.
- Angkar, pepes patin ready to serve..