Ade is also an incredibly talented jazz singer. Did I mention this girl is also a kick ass cook?
This is Ade's delicious ikan pepes recipe
- Prepare steamer, so that it is hot and ready to go
- If you want to grill rather than steam, use more layers of banana leaves
- Banana leaves (enough to cover fish fillets) - if you can't get these, I have used aluminium foil successfully (although it doesn't look as nice).
- Your favorite fish (fillets or with bone) as many portions as you need.
- Ginger - grated
- Juice of fresh lemon
- 2 parts shallots/red onions
- 1 part Garlic
- Red/bird’s eye chillis
- Candle nut (or kemiri)
- Palm Sugar (or brown if palm sugar unavailable)
- Thai Basil
- Lemon grass (the ends well-bruised)
- Tomato (crushed, seeds removed)
- Wash banana leaves and wipe dry
- Lightly and evenly grill the leaves over a low flame (maybe you could put in oven to soften) just until they are pliable and will not break when folded.
- It's important to use more than one layer of banana leaves - you need to have a few layers to form a strong parcel to cover the fish.
- After cleaning the fish, marinate in ginger and lemon mixture for around 30 minutes.
- Now for the herb paste - this can be done with a pestle and mortar or in a processor. It is important that the texture remains rough. Do not process until completely smooth.
- In your pestle and mortar or in your processor combine the following: shallots, garlic, galanga, turmeric, chili, candle nut, tamarind, palm sugar and salt.
- Once you have achieved a textured paste, add thai basil, lemon grass and tomato.
- Drain the marinated fish.
- Gently massage herb paste onto fish.
- Lay out the banana leaves, place fish on top of leaves and fold length-wise, fold in the edges to make parcel.
- Steam or grill.
I pinched this picture from here