Indonesia · Fish and Seafood Dishes

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.

40 min✻2 servings✻280 kcal
Pepes Ikan (Fish in Banana Leaf)

Ingredients

  • white fish fillet, cut into 2 portions300 g
  • banana leaves for wrapping
  • lime, juice only1
  • salt0.5 tsp
  • shallots3
  • garlic cloves2
  • red chili peppers2
  • galangal or ginger root1 cm
  • fresh turmeric1 cm
  • lemongrass stalk1
  • sugar1 tsp
  • kaffir lime leaves2
  • Indonesian basil or Thai basil leaves

Method

  1. 1Rub fish with salt and lime juice. Set aside for 15 minutes, then pat dry.
  2. 2Blend 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. 3Prepare banana leaves: pass quickly over a flame or dip in boiling water to make them flexible.
  4. 4Place 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. 5Steam 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. 6Serve directly in the banana leaves. The aroma released when they are opened is part of the dish. Serve with rice.