Pepes Ikan (Fish Steamed in Banana Leaf)

• 4 pieces Banana leaves
• 600 g White fish fillet, skinless
• 3 Shallot, medium
• 4 cloves Garlic
• 25 g Ginger root, peeled
• 2 Red chili pepper, medium
• 2 pieces Lemongrass
• 8 leaves Fresh kaffir lime leaf
• 20 g Fresh basil
• 1 Lime
• 2 tbsp Vegetable oil
• 1 ½ tsp Fine sea salt

1. Set up a steamer over a pan of simmering water. Briefly pass the banana leaves over a low flame or dip in hot water until pliable, then pat dry.
2. Cut the fish into 4 equal portions and place in a bowl. Finely grate the zest from the lime, then squeeze in the juice.
3. Roughly chop the shallots, garlic, ginger and chillies. Add them to a food processor with the vegetable oil and fine sea salt, then blitz to a smooth paste.
4. Bruise the lemongrass with the back of a knife, then cut each piece in half. Tear the kaffir lime leaves and basil leaves to release their aroma.
5. Coat the fish thoroughly in the spice paste and lime mixture. Leave to stand while you lay out the banana leaves.
6. Place a portion of fish on each banana leaf and top with lemongrass, kaffir lime leaf and basil. Fold into neat parcels, tucking the sides in to seal as well as you can.
7. Steam the parcels for 15 to 18 minutes, or until the fish is opaque and flakes easily. Rest for 2 minutes, then open carefully and spoon the fragrant juices over the fish to serve.

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