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Pepes is chicken, fish, prawn, egg, tofu/tempeh or vegetables dressed in a mixture of spices, all wrapped in banana leaves and steamed/grilled until cooked through. Alternatively, you can wrap it with aluminum foil and roast it in the oven. In this recipe, we will make the fish version of the dish.

Ingredients:

• 2 whole fish weighting about 250 gr each
• 1 tbs lime juice
• 1 indian bay leaf, sliced
• 1 lemon grass, outer leaves discarded and thinly sliced
• 30 sweet basil leaves, sliced
• 1 tsp salt
• Banana leaves or aluminum foil to wrap

Spice paste ingredients:

• 4 red chilies
• 10 shallots
• 2 cloves garlic
• 5 candle nuts
• 2 cm ginger
• 3 tomatoes
• 1 tsp sugar
• 1/2 tsp salt

Directions:

• Rub fish with lime juice and salt. Set aside for 15 minutes.
• Grind spice paste ingredients into a smooth paste. Combine it with indian bay leaf, lemon grass, sweet basil leaves.
• Put each fish on a square of banana leaf or aluminum foil. Coat them with an equal amount of spice mixture. Wrap neatly and transfer them to a preheated oven at 200C.
• Roast for 10-12 minutes. Alternatively, steam in a steamer for one hour. Remove and serve immediately.