Marinated fish baked with coconut

Name: Marinated fish baked with coconut (Pepes Ikan)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 1 kg (2¼ lb) fish; ½ cup tamarind water; salt and pepper; salt and pepper; 2 cloves garlic, crushed; ½ tsp chilli powder; 120 g (4 oz) freshly grated or desiccated coconut; 1 slice terasi; 2 cloves garlic; 6 shallots; olive oil, or clarified butter; 2 sprigs fresh mint—apple mint if possible (we use a kind called kemangi in Indonesia); 2 sprigs fresh mint—apple mint if possible (we use a kind called kemangi in Indonesia); chives; 1 tsp brown sugar; juice of half a lemon; salt; olive oil, or clarified butter

Pepes Ikan

Preparation info

to serve
four

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This is one of those useful recipes which can be used for almost any fish, whole or in steaks or in fillets. I have used the recipe for both turbot steaks and whole, cleaned trout, with good results.

Ingredients

1 kg (2¼ lb) fish

Asia
Indonesia
Fish course
Pescatarian
Spicy
Gluten-free
South East Asia

Method

If you are using a large section or steak or fish, such as turbot, cut it into 4 pieces. Mix together the ingredients of the marinade and pour this over the fish. Cover, and leave for about half an hour, turning the fish from time to time.

Then lay the fish side by side in a casserole, and pour over them the marinade plus the clarified butter or olive oil. Bake in the oven for 25 minute