Ikan Pepes

Method

1. Add all rempah ingredients into a blender, and blend until thick and smooth. You may require a little water.
2. Heat up a frying pan or work over a medium heat and fry the rempah paste until fragrant. Mix in your salt, sugar and set aside to cool.
3. Score your fish fillet, also make sure they are debones and spread the rempah and coat evenly. Place the kaffir leaves.
4. Using a pot of hot water, soften your banana leaves, then wrap your fillets inside. Secure it with toothpicks, staples and/or trussing strings.
5. Bake in a preheated oven at 200 deg C for about 20 minutes or until cooked. Serve with calamansi limes
6. Notes for trish:
7. “Fish of the Day” Fillets - Completely up to you, frozen or fresh or an equivalent whole fish can be done.
8. We CAN DO WITHOUT banana leaves althought that would be less traditional.
9. NEED toothpicks, stapler for the day to secure the packages.