Fusion Recipe: Kabeljauw Pepes Met Mosterd

Kabeljauw Pepes Met Mosterd

 Recipe: Kabeljauw Pepes Met Mosterd


This recipe involves preparing a fragrant spice paste, marinating the fish, and steaming it within banana leaf packets.

📝 Ingredients

Part 1: Pepes Spice Paste (Bumbu)

Ingredient

Quantity

Notes

Shallots

4-5

Peeled.

Garlic

3 cloves

Peeled.

Red Chilies (large)

2-3

Deseeded for less heat, or left whole for more.

Bird's Eye Chilies (optional)

2-3

For extra heat.

Ginger

1 inch piece

Peeled.

Galangal

1 inch piece

Peeled.

Turmeric

1/2 inch piece (fresh) or 1 tsp (ground)

Peeled if fresh.

Lemongrass

1 stalk

White part only, finely sliced.

Candlenuts (Kemiri)

3

Toasted lightly in a dry pan.

Kaffir Lime Leaves

2

Finely shredded, central vein removed.

Tamarind Paste

1 tsp

For tanginess.

Salt & Sugar

1/2 tsp each

Or to taste.

Coconut Oil or Vegetable Oil

2 Tbsp

For sautéing paste.

Part 2: Main Components


Ingredient

Quantity

Notes

Cod (Kabeljauw) fillets

2-4 (approx. 150-180g each)

Skinless, boneless. Fresh and firm.

Whole Grain Mustard (Zaanse Mosterd)

1-2 Tbsp

Or other good quality whole grain mustard.

Lime or Lemon

1

Juiced, plus extra wedges for serving.

Cherry Tomatoes

8-10

Halved.

Basil or Thai Basil leaves

Handful

Fresh.

Banana Leaves

2-4 large sheets

Wiped clean, briefly softened over a flame or in hot water. (Parchment paper if unavailable).

Toothpicks or string

For securing packets.

🔪 Method & Instructions

Stage 1: Prepare the Pepes Spice Paste (Bumbu)

  1. Process Paste: In a food processor or with a mortar and pestle, combine the shallots, garlic, red chilies, bird's eye chilies (if using), ginger, galangal, turmeric, sliced lemongrass, toasted candlenuts, shredded kaffir lime leaves, tamarind paste, salt, and sugar. Process until a smooth paste forms. Add a tablespoon of oil if needed to help it blend.
  2. Sauté Paste: Heat 2 tablespoons of coconut or vegetable oil in a small pan over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring constantly, until it's very fragrant and slightly darker in colour. This step is crucial for developing the depth of flavour. Let cool.


Stage 2: Marinate the Fish


  1. Prepare Cod: Pat the cod fillets dry with paper towels.
  2. Combine Marinade: In a bowl, combine the cooled Pepes spice paste with the whole-grain mustard and the juice of half a lime. Mix well.
  3. Marinate Fish: Gently rub the spice-mustard paste generously over both sides of each cod fillet. Let marinate for at least 30 minutes in the refrigerator, or up to 2 hours for deeper flavour.


Stage 3: Assemble and Steam the Pepes


  1. Prepare Banana Leaves: If using banana leaves, gently pass them over an open flame (or dip in hot water) for a few seconds until they become pliable and easier to fold without tearing. This also releases their aroma. If using parchment paper, cut into 30 cm times 30 cm squares.
  2. Assemble Packets: Lay out a banana leaf (or parchment square). Place a marinated cod fillet in the centre. Top with a few cherry tomato halves and a few fresh basil leaves.
  3. Wrap Securely: Fold the banana leaf (or parchment) tightly around the fish to create a secure, sealed packet. Use toothpicks or kitchen string to tie the ends and ensure it's well-sealed to trap the steam and aromas.
  4. Steam: Place the packets in a steamer basket over simmering water. Steam for 15-20 minutes, or until the fish is flaky and cooked through. The cooking time will depend on the thickness of your cod fillets.
  5. Optional Charring: For an authentic touch and smoky flavour, briefly place the steamed packets directly on a hot grill or griddle pan for 1-2 minutes per side until the banana leaves are slightly charred.


Stage 4: Serve


  1. Presentation: Serve the Kabeljauw Pepes in their unopened banana leaf packets on individual plates.
  2. Garnish: Provide extra lime wedges for squeezing over the fish.
  3. Accompaniments: This dish is wonderful served with plain steamed white rice (Nasi Putih) or a light green salad to complement the intense flavours.


✨ Tips for Success


  • Fresh Fish is Key: As with any steamed fish dish, the quality of your cod is paramount. Look for firm, white, ocean-smelling fillets.
  • Banana Leaf Technique: Softening the banana leaves is crucial. If they tear, you can double-wrap them or use kitchen string to secure any weak spots. If you can't find banana leaves, parchment paper works well, though you'll miss the subtle aroma it imparts.
  • Balanced Heat: Adjust the amount of chilies in the paste to your preference. Remember that steaming often mellows spice a little, but the flavour will still be vibrant.
  • Mustard Choice: Whole-grain mustard adds texture and a mild, earthy pungency that complements the Pepes spices without overpowering them. Avoid very strong or overly acidic mustards.
  • Don't Overcook: Cod cooks quickly. Start checking for doneness around 15 minutes to ensure it remains moist and flaky.


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