Ikan pepes - Masakan Indonesia dengan sentuhan Eropa. Chef bule memasak pertama kali untuk teman

#bule , #ikanpepes , #memasak
Instagram: DLpool_CH
Collab:
Satria Ponde:
https://www.youtube.com/channel/UCIr17ZkZEY2HWk27tQ3QcTg
Dale Grant Actor:
https://www.youtube.com/channel/UCdBnBSyM1iwmML6-wSDjmhA

Recipe:
Main dish

8 medium sized fillets of white fish
1 large courgette
6 stems of asparagus
1 stem of cellery
3 cloves of garlic
6 baby tomato
1 lemon
1 spring onion
5 red chillies
1 Large red onion
1 red bell pepper
1 green bell pepper
3 tea spoons of turmeric
3 tea spoons of ground corriander
3 esperesson spoon of thyme salt
3 flat tea spoons of powdered vegetable stock
3 tea spoon of butter
Banana leaf or tin foil to wrap the fish

Equipment: Steamer or oven

Couscous:
500g of couscous
5 basil leaves
5 tinned baby tomato
3 eggs
1 Table spoon of powdered vegetable stock
1 Table spoon of turmeric

Garnish:
5 sprigs of dill
100g of watercress
1 lemon
Method:
Slice courgette into nice thin round slices.
Seed and clean bell peppers, then slice them in thin stripes
chop the red chillies and slice the red onion into thin stripes
cut garlic cloves into small pieces. Cut the stems off the asparagus at the base
Place sliced courgettes on the banana leaf or tin foil, next add 2 fish filets on top and place sliced onion, bell peppers, garlic, chopped chillies, spoon of butter, spoon of turmeric, spoon of corriander, espresso spoon of thyme salt and tea spoon of vegetable stock powder add little bit of water and wrap it all up creating a parcell. Make sure you leave some air inside.
Ready fish parcels place in the steamer and steam for about 25 minutes.
Alternatively place them in the oven and bake for 25 minutes in 200C
Preparing couscous. Boil the couscos and cool it down. Make sure it is still a little bit hard.
Add couscous to the nonstick frying pan with little bit of water. Add Table spoon of turmeric, fresh chopped basil, tinned tomatoes and vegetable stock powder. Simmer until soft. Add 3 large eggs and stir fry.
Cook asparagus until thick part of the stem is soft. drain and leave on the side.
When fish is cooked plate it together with couscous. add asparagus, water cress, dill and fresh chopped baby tomato as garnish.
ENJOY!

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