500 g tilapia
1 package instant seasoning “Munik” for pepes ikan
1 small bunch of kemangi (lemon basil)
5 or 6 bird’s eye chillies (optional)
1. Clean the stomach cavity, remove the gills and surrounding tissue, and scale them. I bought a cleaned whole tilpaia so no need to do this step, I just rinsed out.
2. Drizzle lime over fish and rub fish inside and out with lime juice. Let stand for 30 minutes.
3. Prepare 3 pieces banana leaves so you will have enough space for a half part of the seasoning and lemon basil. Wrap them up in banana leaves and tie them with a string or pin with wood tooth picks
4. Steam for 45 minutes. If you want to get softer bones of the fish, just keep steaming for 5 hours.
Suggested serve with:
raw terong gelatik putih (Thai eggplant) and other raw vegetables such as long beans, lettuce, warmed rice, sambal terasi (shrimp paste sambal).