Pepes Salmon Presto Sundanese Flavour.


by: Elly

I make Pepes Salmon with Sundanese Flavour. Sunda is a clan for West Java people. I make pepes with pressure cooker, so will get soft bones.


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serves: 4

500 grs salmon.

1 limes.

5 green cayenne peppers.

2 bay leaves.

1 lt water.

1 1/2 tbsp vegetable oil.

Salt is required.

leaves Banana as needed.

1 bunch basil leaf ( skip because I don't have).

1 cm galangal, crushed.

2 stalk lemongrass, take white and crushed.

Puree Spices :

4 cms ginger.

1/2 tsp ground turmeric.

1 medium size onion..

5 cloves garlic.

1/2 tsp ground coriander.

5 hazelnuts.

1 tsp brown sugar.

1/2 tsp ground nutmeg.

1/2 tsp shrimp paste.

1 tbsp vegetable oil.

Salt is required.

Nutrition Facts
Pepes Salmon Presto Sundanese Flavour.

Servings Per Recipe: 4

Amount per Serving

Calories: 384

  • Total Fat: 16.5 g
  •     Saturated Fat: 8.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 57.5 mg
  • Sodium: 113.2 mg
  • Total Carbs: 32.2 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 8.2 g
  • Protein: 29.7 g

how is this calculated?

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1.  Clean fish. Rub with salt and lime juice, set a side for 10 minutes. Washed with water, drained.

2.  Mix fish with puree spices and insert spices into belly of the fish. Prepare banana leaf, put fish on the banana leaf and sprinkle the spices surface of the fish. Wrap the fish with banana leaf, and bind with toothpick or coconut stick.

3.  Prepare pressure cooker, put fish that have been wrapped with banana leaves.

4.  Pour 1 lt water, 1 1/2 tbsp vegetable oil, add green cayenne peppers, bay leaves, galangal, and lemongrass. Cover thightly and cook for 1 hour and until water dries up.

5.  Before put to serving plate, more yummy grill on the grill pan until fragrant. Ready to be served for lunch with hot white rice.

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