Ingredients: 2 mackerel, cleaned and gills removed 2 banana leaves, for wrapping 4 kaffir lime leaves 4 lemongrass stalks, crushed 2 cm galangal, crushed 4 basil leaves 2 tomatoes, thinly sliced 2 large red chili peppers, thinly sliced (according to taste) 2 bird's eye chili peppers, thinly sliced (according to taste)

Mix all the ground spices with the kaffir lime leaves, lemongrass, and galangal. Stir well. Prepare a sheet of banana leaf and place a piece of basil leaf on top. Place the pieces of mackerel on top of the basil leaf. Coat the fish with the prepared spices. Make sure the fish is evenly coated with the spices. Sprinkle the fish with slices of tomato, red chili, bird's eye chili, and save some for garnish on top.

Wrap the fish tightly using banana leaves. Grill the fish pepes over charcoal or in the oven for about 20-30 minutes or until the fish is cooked and the spices are absorbed. After cooking, open the banana leaf wrapping and sprinkle the fish pepes with remaining slices of tomato, red chili, and bird's eye chili. Serve the warm bloated fish pepes with white rice. Source: Diadona.id