Wednesday, December 19, 2007

Ikan Pedis


Indonesian spicy Fish Dish. In this recipe I've used Mackerel but you can substitute this with any oily Fish. This recipe is suitable to be finished in a steamer or in the oven.


  • ½ Green Cabbage
  • 1 tbs Curry powder
  • 1 strand Lemon grass
  • Pepper and Salt
  • 2 fresh Mackerels
  • 4 tbs Oil
  • 6 diced Onions
  • 4 Red Pepper, sliced
  • 2 cloves Garlic, crushed
  • 1 tsp Sambal Ulek
  • 2 Lime leaves
  • 2 Bay leaves
  • 2 Curry leaves
  • 3 tbs Lemon juice
  • 1½ tbs Sugar
  • 2 tbs Kecap Manis
  • 2 cm Fresh Ginger, sliced


  • Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Add the whole Cabbage leaves and boil for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
  • Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes.
  • Spread mixture over fish and cover with remaining cabbage leaves.
  • Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket. Check the level of your water regulary. Steam for 30 minutes.
  • Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven. Cook for about 30 minutes at 180 C .
  • Ikan Pedis ready for steaming.

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