Recipe for Fish Pepes with Variations in Food So You Don’t Get Bored

Recipe for Fish Pepes

If you are getting bored with the all-fried iftar menu, processed Pepes can be a menu variation. Fish Pepes can be a side dish reference for Mother’s healthy daily cooking.

Besides being healthy, fish peppers are also an economical cooking oil. Recipes and how to make fish paste is fairly easy to follow. For the selection of the type of fish, you can use mackerel or milkfish.

The fish is given a mixture of various spices such as turmeric, candlenut, shallots, and garlic. To make it more fragrant and not fishy, ​​lemongrass and bay leaves are usually added.

When making fish paste, use only a little cooking oil to smear the leaves so that the fish doesn’t stick when it’s cooked. Are you curious about making milkfish paste? The following recipe is quoted from the  Easiest Fish Pepes Recipe book by Lilly T. Erwin:


  • 5 milkfish @ 200 grams, drain, remove the contents of the stomach, wash and drain
  • 5 banana leaves to wrap
  • 1 tbsp cooking oil for greasing the leaves
  • Sufficient sticks for embedding

Softened seasoning:

  • 7 tbsp sliced ​​red onion
  • 2 tbsp sliced ​​garlic
  • 1 tbsp sliced ​​red chili
  • 10 hazelnuts
  • 1 tbsp turmeric
  • 1 tbsp salt
  • 1 tbsp coriander
  • tsp yeast tape

Other seasonings:

  • 6 crushed lemongrass stalks
  • 5 bay leaves
  • 1 tbsp sugar

How to make:

  1. Milkfish that has been weeded and washed, hold the head and tail, pull in the opposite direction simultaneously so that the thorns of the milkfish are released from the meat so that when it is eaten it is not difficult to take the meat.
  2. Prepare a large plate, arrange the bandang horizontally.
  3. Coat the milkfish with the mashed spices and other spices until evenly distributed.
  4. Leave it for 30 minutes for the flavors to infuse.
  5. Spread the banana leaves that have been smeared with oil.
  6. Fill each sheet with 1 seasoned milkfish, wrap it in the shape of a rice cake and secure both ends with a stick.
  7. Steam in a steamer on low heat for ± 3 hours so that the fish is really tender, remove from heat.
  8. Serve as a side dish of rice.

Good luck, Mom

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