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Mackerel stuffed Indonesian style (Pepesan Ikan)
Type of dish: Fish
Number of persons: 2

Full and at its fattest, that's what these fall boys are. Mackerel stuffed Indonesian style (Pepesan Ikan), a spicy and spicy stuffing for these succulent mackerel fillets. This combination is perfect and peerlessly delicious. Nothing more to do!

Today we take you on an unforgettable culinary journey into the heart of Indonesian cuisine, all from the comfort of your own backyard. We're talking about Pepesan Ikan, a classic dish bursting with exotic herbs, spices and that unmistakable smoky charm. And guess what? We're going to prepare it on The Bastard, your trusty companion for all your grilling adventures!

Pepesan Ikan is a traditional Indonesian dish known for its delectable taste and simple preparation. It's all about coating mackerel fillets filled with a delicious explosion of flavorful herbs and spices. The end result? Juicy mackerel with a subtle smoky flavor infused with the aromas of lemongrass, coconut, garlic and, of course, spicy chilies.

Before you embark on this flavorful journey, make sure you have selected the right mackerel. The firmness of the mackerel helps it hold the flavorful marinade and creates a perfect texture.

Before we reveal to you the complete Pepesan Ikan preparation method, let's introduce you to some indispensable accessories from The Bastard that are going to take your grilling skills to the next level.

The Stainless Steel Grid is a high quality stainless steel grill grid that offers not only durability but also even heat distribution. This, of course, is crucial for perfectly grilling your mackerel in this recipe.

The versatile Dutch Oven & Griddle is perfect for preparing the delicious marinade for your Pepesan Ikan. In addition, it can be used to make side dishes such as steamed rice while your mackerel is cooking on the grill.

For quick and easy lighting of your charcoal, the One minute Lighter is an absolute must-have. It speeds up the preheating process so you can enjoy that delectable, smoky flavor faster.

With these handy accessories from The Bastard, you are well equipped for the smooth preparation of Pepesan Ikan. So, get ready to indulge your taste buds with the irresistible flavors of Indonesia, right from your own barbecue. With The Bastard by your side and this Pepesan Ikan recipe at your fingertips, you'll be ready for a culinary journey you'll never forget.

Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official

Cooking time: 20 min |

Preparation time: 45 min |

Temperature: 180°C

What do you need?

- 2 onions

- 3 cloves of garlic

- 6 red peppers

- 2 tablespoons of sunflower oil

- 2 centimeters of laos root

- 3 inches of turmeric (turmeric)

- 4 salam leaves (or 2 bay leaves)

- 6 lime leaves

- 1 stalk of lemongrass

- 50 grams of kemiri nuts

- 1 lemon

- 1 teaspoon ground kentjur

- 25 grams of ground coconut

- 2 teaspoons of sugar

- 1 cup of water

- 2 mackerel fillets on the skin without the middlebone

Mackerel stuffed Indonesian style (Pepesan Ikan)

These products can help you prepare this recipe!

Preparation method

Fire The Bastard to 180°C. Put the cast iron pan on the grill and let it get well hot. Chop the onions and finely chop the garlic. Cut the red peppers into rings. Heat the oil in the cast iron pan and sauté onions, garlic and chilies, along with the laos and turmeric until everything is light brown. Chop the salam leaf, lime leaf, lemongrass and the kemiri nuts very finely. Add this along with the lemon cut into wedges and kentjur to the mixture in the cast iron pan. Fry it for a total of 5 more minutes, then add the coconut, sugar and water. Cook everything until it forms a nice paste, season with some salt if necessary. The paste is ready.

Remove the lemon wedges, laos and turmeric from the cooled paste. Place the mackerel fillets skin side down on a piece of aluminum foil. Cover one of the mackerel fillets with an inch of boembou. Place the other fillet on top of that and roll it up tightly in the aluminum foil. Place the fish for 20 minutes at 180°C on The Bastard.

Delicious with sweet and sour cucumbers or atjar, sugar snaps and boiled rice.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!