East Timorese Ikan Pepes Banana Leaf Fish

Ingredients

• 12 oz firm fish fillets
• 3 stalks lemongrass, finely chopped
• 5 garlic cloves
• 2 shallots or 1/2 onion
• 3 red chilies
• 1 tbsp freshly grated ginger or galangal
• 1 tsp ground turmeric
• 2 tbsp neutral oil
• 2 tomatoes, sliced
• Banana leaves or parchment and foil for wrapping
• 1 1/2 cups cooked rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Pound or blend the lemongrass, garlic, shallots, chilies, ginger, and turmeric with the oil and 1 teaspoon salt into a thick paste.
2. Chop the lemongrass very finely before blending. Its fibres never break down, and long pieces leave sharp splinters in the finished fish.
3. Pat the fish dry, rub the lime juice over it, then coat it thickly with the paste on all sides. Leave for 15 minutes.
4. If using banana leaves, pass them briefly over a flame or dip them in boiling water until they turn glossy and pliable; brittle leaves crack and let the steam out.
5. Lay a bed of tomato slices on each leaf, set the fish on top, and spoon over any remaining paste.
6. Fold the leaf into a tight parcel and secure it with toothpicks, or wrap in parchment and then foil.
7. Steam the parcels over simmering water for 15 minutes, then finish them directly on a hot grill pan or under a broiler for 3 to 4 minutes per side, until the outside chars and smells smoky.
8. Open a parcel away from your face and check the fish flakes at 145F (63C). Serve in the parcels with rice and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.