Indonesian: Pepes Ikan (fish in banana leaves)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 10 toothpicks soaked in water to minimize charring
• 1 large whole white fish with head and tail on (i.e. snapper, grouper, tilapia); scaled, cleaned, fins removed (or use filets if you prefer)

• 2 large banana leaves
• ½ cup Bumbu Spice Paste
• 4 tablespoons grated coconut

• Fresh Thai Basil leaves (for garnish)
• 1 lime, sliced (for garnish)

• 2 red chillies (optional)

Procedure:

1. Boil banana leaves for 20 seconds to soften; drain, pat dry with paper towel
2. Place the fish on top of one banana leaf and spread spice paste generously all over the fish (including the cavity)
3. Sprinkle grated coconut all over
4. Layer several basil leaves on top of fish
5. Cover with second banana leaf, wrap and secure the fish package with toothpicks
6. Grill or bake in 400°F oven to until the banana leaves turn brown, flip package once during cooking (about 20-25 minutes total)
7. To serve: unwrap banana leaves, garnish fish with coarse salt, lime slices, and chillies (if desired)