1/2 kg fresh bleed fish
1 orange juice
to taste salt
2 tbsp cooking oil
Ground spices :
10 cloves of red onion
2 cloves of garlic
25 pieces of cayenne pepper
20 pieces of sunti acid
1 segment of turmeric
1/2 teaspoon coriander
1/4 teaspoon cumin
Bumbu Rajang:
1 red onion (iris2)
2 pieces of green chilli (cut round)
2 fruit starfruit (iris2)
8 orange leaves (small iris2)
1 lemongrass (iris2)
1 curry leaf / koja / temurui (remove the leaf grab only)
Steps:
• Clean the head bleached fish and then wash, then give the lime juice and salt.
• Blend all subtle spices until smooth.
• Enter the spices, chilies and cooking oil into fish containers that I have stolen lime and salt, Stir until blended.
• Wrap with banana leaf.
• Steam pepes until cooked, marked with banana leaves that have withered.
• Then bake to let the water shrink and a little dry ,, better tasting on the earthenware pot.
• Done, Pepper fish ready to serve.
