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