Pepes Ikan

About this recipe

Pepes locks spice and steam inside banana leaves so the fish stays moist and fragrant.

Choose a fish with fewer bones, or ask the market to clean it. Basil and lime leaves are essential.

Steam until done; a short grill afterward adds a light smoky note.

Prep & cook time

• Prep20 minutes
• Cook30 minutes
• Total50 minutes
• Servings4 servings
• LevelMedium

Tools you need

• Steamer
• Blender
• Banana leaves
• Toothpicks

Ingredients

• 500 g mackerel or tilapia, cleaned and split
• 6 red chilies
• 5 bird’s-eye chilies, to taste
• 6 shallots
• 4 garlic cloves
• 3 cm turmeric
• 2 cm ginger
• 1 lemongrass stalk, thinly sliced
• 2 kaffir lime leaves, sliced
• 1 handful Thai basil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon oil
• Banana leaves for wrapping

Directions

1. Blend chilies, shallots, garlic, turmeric, ginger, salt, and sugar; mix with oil.
2. Coat the fish. Add lemongrass, lime leaves, and basil.
3. Wrap tightly in banana leaves and secure.
4. Steam 25–30 minutes until cooked.
5. Optional: grill 3–5 minutes for aroma.
6. Serve with rice and sambal.

Kitchen tips

Serve with

• Steamed rice
• Shrimp-paste sambal
• Fresh vegetables
• Fried tofu

How to store

Keeps 1 day refrigerated. Reheat by steaming briefly.

Common mistakes

• Using wet leaves that make the packet watery.
• Under-steaming so the center stays raw.
• Under-salting the paste.