Ikan Pedis

Indochef

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.

Ingredients:

• 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

Preparation:

• 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.