Indonesia · Fish and Seafood Dishes · Gluten-free
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.
40 min 280 kcal 2 serves Medium🌾Gluten-free🇮🇩Indonesia★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 300 gwhite fish fillet, cut into 2 portions
- banana leaves for wrapping
- 1 lime, juice only
- ½ 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.
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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.