Indonesian Pepes Ikan Tacos with Mango Salsa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 (12 oz) package of Alaskan cod
6 shallots
3 cloves garlic
2 slices of galingal, about the size of quarters, peeled and chopped
2 slices of ginger, peeled and chopped
2 stalks of lemongrass, chopped, using only lower third, tough outer layers removed
2 tsp sambal celek (Indonesian chile paste)
4 kemiri (candle nuts)
1 tsp ground turmeric
2 tsp light brown sugar
1/2 tsp salt
2 tsp lemon juice
2 tsp vegetable oil
6 cherry tomatoes, sliced
banana leaves (or aluminum foil) for wrapping the fish
For the Mango Salsa:
1 cup of mango, preferably fresh, diced
1 shallot, small dice
1 to 2 red chiles, seeded and cut into small dice
1/2 small jicama, diced
1/4 cup of laksa leaves, finely chopped
Juice of 1/2 lime
Red cabbage, finely sliced
Avocado, sliced
Tortillas
Instructions:
Add the shallots, garlic, laos, ginger and lemongrass to a food processor with a metal blade and chop fine. Add sambal, kemiri, turmeric, brown sugar, salt and lemon juice, blending to a fine paste. Heat oil in a frying pan and fry the spice paste for several minutes until fragrant, but take care not to brown it. Remove the paste to a bowl and allow to cool.
On an 8 x 12 inch banana leaf (or aluminum foil) lay one fillet of cod. Spread the fish with some of the cooled spice paste. Turn it over and spread the other side. Top the fillet with some of the sliced tomatoes. Fold the banana leaf into a packet, using toothpicks to seal the folds. (If using banana leaves, it may be necessary to use two leaves to ensure your packet doesn’t leak.) Follow the same procedure for the remaining fillets.
Grill on a medium-hot grill for 20 to 25 minutes, flipping the packet over halfway through the cooking time.
While the packets are being grilled, prepare the other elements. Make the salsa by mixing together the ingredients in a bowl. Add more lime juice if necessary.
From rumahmakanmurni.blogspot.com To serve, slice open the grilled packets. Slice off some fish from a packet and add it along with some slices of cherry tomatoes to a warmed tortilla. Add some of the red cabbage and slices of avocado. Top with some of the mango salsa. Enjoy with Bir Bintang or a crisp lager.