East Timor – Ikan Pepes

www.myhungrytum.com

Ingredients

2lb whole fresh Red Snapper or similar fish (I used an American Red Snapper and also Mahi Mahi
portions)

For Curry paste

1 Tsp tamarind pulp, soaked 5 minutes.

2 Tbsp warm water

6-10 large chiles, chopped (I used 5 and it had plenty of heat. 6-10 will be quite hot)

1 stem lemongrass (only the inner part of the bottom 10 cm), thinly sliced

5 candlenuts

1 small, ripe tomato

1/2 Tsp ground turmeric

1/2 Tsp dried shrimp paste

1 Tbsp finely chopped palm sugar

1/2 cup loosely packed basil leaves

For fish pre marinade:

1 lime sliced in half

1 Tsp salt

Preparation

Score the fish several times and marinate it with salt and lime rubbed into the surface.

Grind all of the curry ingredients in a processor till they are smooth (about 2 minutes)

Rinse the banana leaves and place about 1/3 of the curry in the bottom of the sheet of banana leaf.

Rub about 1/3 of the curry into the belly of the fish.

Ladle the remaining 1/3 of the curry over the fish and seal up the “packets”.

Steam for 20 minutes in a bamboo steamer

Grill for an additional 6 minutes to impart a smoky finish to the dish (Sadly the weather didn’t allow this
step)

Unwrap the packets and serve over rice with chopped basil.