Pepes Tongkol (Indonesian Spiced Tuna Steamed in Banana Leaves)
Experience the vibrant flavors of Indonesia with Pepes Tongkol, a fragrant dish of spiced tuna steamed in banana leaves. This mouthwatering recipe combines fresh tuna with a bold spice paste made from garlic, shallots, red chili peppers, galangal, and turmeric, sautéed to aromatic perfection. Infused with kaffir lime leaves, lemongrass, and fresh basil, the seasoned tuna is wrapped in banana leaves and steamed to lock in its juiciness and enhance the natural flavors. Perfectly tender with a hint of smokiness from the banana leaves, Pepes Tongkol offers a truly authentic Indonesian dining experience. Serve these aromatic parcels hot and let the excitement of unwrapping each one elevate your presentation. Perfect for seafood lovers, this recipe is a must-try for fans of bold, exotic flavors!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams Fresh tuna (tongkol)
- 6 sheets Banana leaves
- 6 cloves Shallots
- 4 cloves Garlic
- 5 pieces Red chili peppers
- 4 pieces Candle nuts
- 2 teaspoons Turmeric
- 1 inch Galangal root
- 1 stalk Lemongrass
- 5 leaves Kaffir lime leaves
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Cooking oil
- 10 grams Basil leaves
Directions
Step 1
Begin by preparing the spice paste. Roughly chop the shallots, garlic, red chili peppers, candle nuts, and galangal. Blend them in a food processor along with turmeric until a smooth paste is formed.
Step 2
Heat the cooking oil in a pan over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste, about 5 minutes.
Step 3
Add in the lemongrass (bruised and chopped) and half of the kaffir lime leaves (roughly torn). Cook for an additional 2 minutes.
Step 4
Slice the fresh tuna into medium-sized pieces and place it in a mixing bowl. Add the sautéed spice paste, salt, and sugar, then mix throughly until the tuna is well-coated.
Step 5
Take one banana leaf sheet, place a portion of the seasoned tuna in the center. Top it with basil leaves and a few torn kaffir lime leaves. Fold the edges of the banana leaf to enclose the fish completely, securing both ends with toothpicks.
Step 6
Repeat the process with the remaining banana leaf sheets and tuna mixture.
Step 7
Steam the wrapped tuna parcels in a steamer over boiling water for 30 minutes, ensuring the steam does not escape.
Step 8
Carefully remove the pepes from the steamer and let them cool for a few minutes before serving.
Step 9
Serve the Pepes Tongkol hot, unwrapping the parcel at the table for aromatic drama and visual appeal.
Nutrition Facts
| Serving size | (1470.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1962.5 |
| Total Fat 133.1g | 0% |
| Saturated Fat 28.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 190mg | 0% |
| Sodium 2585.7mg | 0% |
| Total Carbohydrate 51.7g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 14.1g | |
| Protein 131.3g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 332.3mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 3789.4mg | 0% |
Source of Calories