Pepes Ikan - Seasoned Fish Grilled in Banana Leaves

This Kalimantan recipe calls for steamed bundles of flaky, seasoned fish to be grilled directly over hot charcoal, giving an inimitable flavor.

Serves 4 to 6 Preparation time: 40 mins Cooking time: 30 mins.

Step 1. Place the fish chunks in a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves, and grind to a thick paste. Set aside.

Step 2. Scald the banana leaves by pouring boiling water over them in a basin, so they become flexible. Drain and place the leaves on a clean work surface.
Spoon 3 heaped tablespoons of the fish mixture onto each piece of banana leaf (or aluminum foil) and wrap it up as directed for pepes. Repeat until all the fish mixture is used up.

Step 3. Grill each parcel directly over hot charcoal or under a preheated broiler for
10 to 15 minutes, turning from time to time until the banana leaf wrapper is
charred. Serve hot.

• 1 lb (500 g) white fish fillets, skinned and cut into chunks
• 4–5 shallots, peeled
• 3 cloves garlic, peeled
• 2 spring onions, sliced
• 1 teaspoon ground white pepper
• 1/3 cup (85 ml) thick coconut milk
• 1 tablespoon freshly squeezed lime or lemon juice
• 1/2 teaspoon salt
• 2 eggs
• Banana leaves or aluminum foil, cut into 8-in (20-cm) square pieces, for wrapping