Grilled Fish with Pepes

Hallo passionate foodies.

Ely has been kind enough to let me nyebok in her kitchen. My first contribution would be this grilled fish recipe I learnt from my mom's cleaning lady who is from Acheh. It's somewhat low fat so Anedra..there you go.

Basic Pepes:
6 candlenuts( buah keras lah Ayu)
a ½-inch piece of fresh ginger
½ tsp. salt
10 shallots
4 scallions
½ cup chopped ripe tomato if you can't get hold of the Achenese dried belimbing buluh
4 or 5 semi-hot red chilies*
2 tsp toasted cumin seeds *
2 tsp toasted coriander seeds*
1 cup fresh basil
*to cheat use 2 tsp serbuk kari ikan baba's instead
2 tsp lemon/kaffir lime juice


Super fresh sushi quality fish,any white deep sea fish like red snapper, sea bream, sea bass pun boleh Kakteh. Busy moms can opt for frozen John Dory.
Some turmeric leaves
Some foil
A steamer
And a grill (charcoal is best)


Kaedahnya:
Blitz the pepes ingredients in a food processor if you have no batu giling. Prep your fish as you would someone pre-surgery.Kidding.

Smother your antiseptic fish with the gooey pepes paste and wrap it in large turmeric leaves. To prevent from having to call the Fire department, wrap your masterpiece with a layer of foil. Steam the fish for 10-15 mins (depending on the size of the fish, the bigger the longer)to consummate the marriage of spices, if you know what I mean. Just before serving, chargrill your fish for that nice comforting smoky aroma and flavour. Serve with hot rice and your favourite dipping sauce. Or just ratah the fish together with a bowl of your favourite zingy oriental salad. Thai mango salad anyone?