pepesan ikan

With a Surinamese Twist

Suriname

Main course
4 persons
45
Medium

Pepesan Ikan is originally an Indonesian dish. Priya has written a recipe of Pepesan Ikan with a Surinamese twist. The smoked mackerel combined with the spices and spiciness is surprisingly delicious!

Ingredients

- 2 teaspoonful Ginger Powder

- 2 teaspoon Turmeric Powder

- 2 teaspoon Petis Shrimp Paste

- 4 tablespoon Sweet Soy Sauce (Ketjap Manis)

- 2 leaves Dried Lime Leaves

- 320 g Jasmine Rice (Fragrant Rice)

2 smoked Mackerels

1 Onion

3 Garlic cloves

1 tbsp Vinegar

2 tbsp Sunflower oil

few sprigs of Celery

Preparation method for pepesan ikan

Clean the mackerel. First, cut off the head and tail. Also remove the fins. Then debone the fish. To do this, open the underside of the mackerel. This is usually already cut open. Carefully debone and check for bones. Close the mackerel and cut the mackerel into 4 or 5 equal parts. Place the mackerel in a casserole dish.
Preheat the oven to 200°C.
Chop the onion and finely chop the garlic. Fry the onions and garlic in sunflower oil until translucent.
In the meantime, finely chop and fry the chillies. If you don't want the dish to be too spicy, remove the seeds from the chili pepper or add just one.
In a small bowl, mix the ginger and turmeric powder with 250ml water. Pour the mixture over the onions and garlic and add the shrimp paste.
Then add the soy sauce mani and lime leaves and stir well. Simmer for about 3 minutes.
Turn off the heat and spoon the spice mixture over the mackerel. Cover the bowl with aluminum foil. Place the mold in the oven for 20 minutes. Then remove the foil and bake for another 5 minutes without foil.
Finely chop the celery. Remove the lime leaves before serving. Sprinkle the celery on top.