How To Make A Delicious And Not Amic Fish Pepes

YOGYAKARTA - The convex fish Pepes is one of the most popular marine dishes in Indonesia. However, many people hesitate to make it because they are worried about the smell of amic. So how do you make the kambung fish species a delicious dish?

This article will teach you steps and tricks to create bloating fish species that are not only appetizing, but also free from the disturbing smell of amis.

Pepes (or Pais in Sundanese) is the favorite culinary of the Sundanese people in West Java, and is often considered a typical dish of Sundanese.

Not only in Sundanese, but also quite popular in other regions in Indonesia, which are known by different names such as palai, payeh, pelaksan, brengkes, and others.

Pepes refers to the cooking method where the main ingredients are mixed with spices and then wrapped into small packages using banana leaves.

The pack is then steamed, and before it is served, roast until the leaves are slightly lit. Traditionally, this is done on a hot charcoal (still the best way), but the anti-stick pan or electric oven can also be used.

Please note, the aroma of banana leaves - the first steamed and roasted - will seep into the main ingredient, and make this dish very aromatic.

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Nunuk Sri Rahayu through the Cook Me Indonesia page shared tips on making the Sunda-style convex fish pepes that you can easily try, along with the discussion:

Ingredients:

How to Make:

Clean the bloating fish, wash them thoroughly, then sprinkle them with salt and lime juice to relieve the smell of amis and then set them aside.

Drain onions, garlic, kemiri, turmeric, and ginger using a blender or fine. Then move the fine spices into the bowl, add salt and Javanese acid. Stir flat.