indonesianfishbanana-leafsteamedpescatarianspicy

Pepes Ikan

Name: Pepes Ikan
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 300 g white fish fillets, skinless and boneless; 2 large pieces, about 30 x 25 cm each banana leaves; 120 g, thinly sliced tomato; 10 g lemon basil or Thai basil leaves; 15 ml lime juice; 4 g salt; 60 g, roughly chopped shallots; 12 g, roughly chopped garlic; 25 g, seeded if desired red chilies; 5 g, optional bird's eye chilies; 20 g, thinly sliced lemongrass, tender inner part only; 10 g, sliced fresh turmeric; 10 g, sliced fresh ginger; 10 g candlenuts; 15 ml neutral oil; 2 g ground coriander

Pepes Ikan is delicately steamed fish wrapped in banana leaf with a vivid spice paste of shallot, garlic, chili, lemongrass, turmeric, and ginger. The finished dish is fragrant, moist, and bright, with juicy tomato and basil tucked into every parcel.

30 min

2 servings

264 kcal

Indonesian

Ingredients

Fish and wrapping

300 gwhite fish fillets, skinless and boneless
2 large pieces, about 30 x 25 cm eachbanana leaves
120 g, thinly slicedtomato
10 glemon basil or Thai basil leaves
15 mllime juice
4 gsalt

Spice paste

60 g, roughly choppedshallots
12 g, roughly choppedgarlic
25 g, seeded if desiredred chilies
5 g, optionalbird's eye chilies
20 g, thinly slicedlemongrass, tender inner part only
10 g, slicedfresh turmeric
10 g, slicedfresh ginger
10 gcandlenuts
15 mlneutral oil
2 gground coriander

Instructions

1
Bring a steamer with a few centimetres of water to a boil and preheat it while you prepare the parcels. Briefly pass the banana leaves over a flame or dip them in hot water for 20 to 30 seconds until pliable, then pat dry. Rub the fish with lime juice and salt and set aside while you make the paste.
2
Blend or pound the shallots, garlic, red chilies, bird's eye chilies if using, lemongrass, turmeric, ginger, candlenuts, oil, and ground coriander into a fairly smooth paste. If needed, add 1 to 2 teaspoons water only to help it move; the paste should stay thick so it clings to the fish.
3
Lay out the banana leaves. Spread a little spice paste in the center of each leaf, place the fish on top, then coat the fish evenly with the remaining paste. Top with sliced tomato and basil leaves. Fold the leaves into tight parcels, tucking in the sides so steam stays inside.
4
Steam the parcels over medium heat for 15 to 18 minutes, depending on thickness, until the fish is opaque and flakes easily at the center. Avoid aggressively boiling the water; steady steam cooks the fish gently and keeps the parcels intact.
5
Rest the parcels for 2 minutes before opening carefully, as hot aromatic steam will escape. Serve in the leaf or transfer to plates, spooning over any juices collected inside the parcel.

Nutrition per serving

264 kcal

Calories

35g

Protein

10g

Carbs

Fat

Fiber

Notes

•Firm white fish such as snapper, cod, grouper, or barramundi works best because it holds together during steaming.
•If banana leaves are unavailable, parchment paper can be used, though the aroma will be less authentic.
•For deeper flavor, lightly pan-sear the spice paste for 2 minutes before assembling, but this will add a little extra time.
•Serve with steamed rice and simple sautéed greens or sambal on the side.

Background

Pepes is a traditional Indonesian method of seasoning food with a spiced paste, wrapping it in banana leaves, and steaming or grilling it. Pepes ikan is especially popular in West Java and Sundanese cooking, where fresh herbs and aromatic spices are used to highlight river or sea fish. The banana leaf wrapping perfumes the fish while keeping it moist.

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