Pepes Ikan

Nutrition · per serving

Steps

1. 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 large pieces, about 30 x 25 cm each banana leaves300 g white fish fillets, skinless and boneless15 ml lime juice4 g salt
2. 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.

   60 g, roughly chopped shallots12 g, roughly chopped garlic25 g, seeded if desired red chilies5 g, optional bird's eye chilies20 g, thinly sliced lemongrass, tender inner part only10 g, sliced fresh turmeric10 g, sliced fresh ginger10 g candlenuts15 ml neutral oil2 g ground coriander
3. 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.

   2 large pieces, about 30 x 25 cm each banana leaves300 g white fish fillets, skinless and boneless120 g, thinly sliced tomato10 g lemon basil or Thai basil leaves60 g, roughly chopped shallots12 g, roughly chopped garlic25 g, seeded if desired red chilies5 g, optional bird's eye chilies20 g, thinly sliced lemongrass, tender inner part only10 g, sliced fresh turmeric10 g, sliced fresh ginger10 g candlenuts15 ml neutral oil2 g ground coriander
4. 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.

   300 g white fish fillets, skinless and boneless
5. 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.

Origin & History

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.