Pepes Ikan

When you live outside Indonesia, you make do with whatever comes in handy. For example, this dish is normally wrapped and cooked in banana leaves, but I did not have them in my freezer for once, so I used aluminum foil instead 😛

Pepes is also most of the times steamed first, then grill on charcoal if you like, if not using a method of browning the banana leaves on hot pan. Today’s Pepes, I cooked them in oven straight 🙂

1 package of Alaskan pollock fillet (400 grams, High Liner, individually quick frozen), thawed
1/2 package of Munik’s Specially Roasted Fish Seasoning
2-3 tbsp water
Thai basil leaves
1 lime
a dash of Hungarian Vegeta Seasoning

• Marinate fish with lime juice and let it stand for 10 minutes.
  

• Dissolve the fish seasoning into the water, add a dash of Vegeta, and pour onto the fish.
  

• Wrap fish in aluminium foil and place some basil leaves.
  

• Bake in 375 F for an hour or so until fish well baked.
  

Print Recipe

Pepes Ikan

Oven Baked Alaskan Pollock Fillet

Ingredients

• 1 package of Alaskan pollock fillet 400 grams, High Liner, individually quick frozen, thawed
• 1/2 package of Munik’s Specially Roasted Fish Seasoning
• 2-3 tbsp water
• Thai basil leaves
• 1 lime
• a dash of Hungarian Vegeta Seasoning

Instructions

• Marinate fish with lime juice and let it stand for 10 minutes.
• Dissolve the fish seasoning into the water, add a dash of Vegeta, and pour onto the fish.
• Wrap fish in aluminum foil and place some basil leaves.
• Bake in 375 F for an hour or so until fish well baked.