1/2 kg of fresh bilis fish

1 lemon

enough salt

2 tablespoons of cooking oil

Ground spices :

10 onion cloves

2 cloves of garlic

25 pieces of cayenne

20 pieces of injection acid

1 segment of turmeric

1/2 tsp cilantro

1/4 tsp cumin

Bumbu Rajang:

1 onion clove (sliced)

2 pieces of green chili (round cut)

2 pieces of star fruit (iris2)

8 orange leaves (small slices)

1 lemongrass (sliced)

1 stalk of curry leaves / koja / temurui (remove the stems just take the leaves)

Step

Clean the bitter fish and then wash it thoroughly, then give it the lime juice and salt.

Blend all the fine spices until smooth.

Add the fine spices, chopped herbs and cooking oil to the fish container that I have stolen with lime and salt, stir until smooth.

Wrap with banana leaves.

Steam the pepes until cooked, marked with wilted banana leaves.

Then bake it so that the water shrinks and is slightly dry, it tastes better to roast over the earthenware pot.

Done, pepes bilis is ready to be served.