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.
Ingredients
- 300 gwhite fish fillet, cut into 2 portions
- banana leaves for wrapping
- 1 lime, juice only
- 0.5 tspsalt
- 3 shallots
- 2 garlic cloves
- 2 red chili peppers
- 1 cmgalangal or ginger root
- 1 cmfresh turmeric
- 1 lemongrass stalk
- 1 tspsugar
- 2 kaffir lime leaves
- Indonesian basil or Thai basil leaves
Method
- Rub fish with salt and lime juice. Set aside for 15 minutes, then pat dry.
- 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.
- Prepare banana leaves: pass quickly over a flame or dip in boiling water to make them flexible.
- 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.
- 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.
- Serve directly in the banana leaves. The aroma released when they are opened is part of the dish. Serve with rice.
FAQ
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.
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.
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.
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.
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.
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Comments (1)
Don't move the fish once it's in the pan for pepes ikan. If it sticks, it's not ready to flip — the proteins haven't released yet. When it's ready, it slides freely. Patience prevents broken fillets.