IndonesiaPepes Ikan — один из самых древних способов приготовления рыбы в Индонезии. Банановый лист — это не просто упаковка, это ингредиент. При нагреве он выделяет лёгкий травянистый аромат, который пропитывает рыбу изнутри. Открывать пакет за столом — это ритуал.
After steaming, char the packets briefly on a dry pan — the slight smokiness from the banana leaf makes the dish complete. Do not skip this step if you have the time.
Pepes Ikan (Fish in Banana Leaf)
An Indonesian classic — white fish fillets wrapped in banana leaves with a fragrant spice paste (bumbu) of shallots, garlic, chili, galangal, turmeric, and lemongrass, then steamed until tender. The banana leaf infuses a subtle herbal aroma that you cannot get any other way.
What you'll need
Ingredients
- 300 gSee recipes with white fish fillet
white fish fillet (mackerel, sea bass, or tilapia), cut into 2 portions
i - See recipes with banana leaves for wrapping
banana leaves for wrapping (or foil)
i - 1See recipes with lime
lime, juice only
i - 0.5 tsp
- 3See recipes with shallots
shallots
i - 2See recipes with garlic cloves
garlic cloves
i - 2See recipes with red chili peppers
red chili peppers (to taste)
i - 1 cmSee recipes with galangal or ginger root
galangal or ginger root
i - 1 cmSee recipes with fresh turmeric
fresh turmeric (or 0.5 tsp ground)
i - 1See recipes with lemongrass stalk
lemongrass stalk, finely sliced
i - 1 tsp
- 2See recipes with kaffir lime leaves
kaffir lime leaves, finely sliced (optional)
i - See recipes with indonesian basil or thai basil leaves
Indonesian basil (kemangi) or Thai basil leaves
i
How to make it
Instructions
- 1
Rub fish with salt and lime juice. Set aside for 15 minutes, then pat dry.
- 2
Blend all paste ingredients (shallots, garlic, chili, galangal, turmeric, lemongrass, sugar) in a blender or mortar until smooth. Stir in sliced kaffir lime leaves and basil.
- 3
Prepare banana leaves: pass quickly over a flame or dip in boiling water to make them flexible.
- 4
Place half the paste on each leaf, lay the fish on top and cover with the remaining paste. Wrap tightly like an envelope and secure with toothpicks.
- 5
Steam for 20–25 minutes until the fish is fully cooked. For extra aroma, briefly grill the packets on a dry pan or grill (2–3 minutes each side) until char marks appear.
- 6
Serve directly in the banana leaves. The aroma released when they are opened is part of the dish. Serve with rice.
Frequently Asked Questions
What can replace banana leaves for pepes ikan if they are not available?
Banana leaves are sold frozen in Asian grocery stores. If unavailable, use foil instead. The flavor will be different — banana leaf gives a subtle herbal aroma when heated — but the dish will still be delicious.
What is bumbu — the Indonesian spice paste — and what spices does it contain?
Bumbu is the foundational spice paste of Indonesian cooking made from shallots, garlic, chili, galangal, turmeric, and lemongrass. Think of it like a French mirepoix or Italian soffritto — the flavor base for hundreds of Indonesian dishes.
What fish is best for pepes ikan and can mackerel be replaced with another fish?
Any firm white fish works — sea bass, tilapia, dorade, or pike. The fish should hold its shape during steaming. Mackerel is excellent too — fatty and aromatic.
Can pepes ikan be made in the oven without a steamer?
Yes — wrap the fish in banana leaf or foil, place on a baking tray with a little water in the bottom and bake at 180°C for 25–30 minutes. For extra aroma, char the packets briefly in a dry pan 2–3 minutes per side.
Why cook fish in a leaf rather than just frying it — what is the difference?
Cooking in a leaf is moist heat in an enclosed space. The fish steams in its own juices together with the bumbu paste — the aromas penetrate inside and the flesh stays juicy. Frying gives a crust but dries out the fish. Different techniques for different results.
UK
Japan
Russia
France
Mexico
Italy
Join the conversation
Comments
Loading comments…