Pepes Ikan
Pepes Ikan is a traditional Indonesian dish featuring fish steamed in banana leaves with a rich blend of aromatic spices. This method infuses the fish with incredible flavor and keeps it moist and tender. It's a healthy and delicious way to enjoy seafood.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 326 kcal
Allergen information: may contain fish and nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gmackerel fillet, cleaned, skin on or off
- 4 pcsbanana leaf, wiped clean and softened over heat
spice paste
- 60 gshallot, chopped
- 3 clovegarlic, chopped
- 15 gred chili, deseeded and chopped, or to taste
- 10 gginger, peeled and chopped
- 5 gturmeric, fresh, peeled and chopped, or 1 tsp ground
- 3 pcscandlenut, toasted
- 20 glemongrass, white part only, thinly sliced
- 1 tspsalt
- 0.5 tspsugar
filling
- 1 pcstomato, sliced
- 0.25 cupbasil leaf
- 2 pcskaffir lime leaf, thinly sliced
- 2 pcsbird's eye chili, whole, optional(optional)
- 2 pcssalam leaf(optional)
Equipment
toothpicks · steamer · food processor · kitchen twine
The method
Step by step
- 1
Prepare the spice paste by blending the shallot, garlic, red chili, ginger, turmeric, toasted candlenuts, sliced lemongrass, salt, and sugar in a food processor or mortar and pestle until smooth.
About 10 min
Cook’s note: To soften banana leaves, quickly pass them over an open flame or dip them in hot water until pliable. This prevents them from cracking when folded.
- 2
Gently rub the spice paste all over the mackerel fillets, ensuring they are well coated.
About 5 min
Cook’s note: For deeper flavor, you can marinate the fish for 15-30 minutes, though it's not strictly necessary.
- 3
Lay out a softened banana leaf. Place one seasoned mackerel fillet in the center.
About 1 min
- 4
Top the fish with slices of tomato, basil leaves, sliced kaffir lime leaves, and optional whole bird's eye chilies and salam leaves.
About 2 min
- 5
Fold the banana leaf tightly around the fish and fillings to form a neat parcel. Secure the ends with toothpicks or kitchen twine.
About 4 min
Cook’s note: Ensure the parcel is sealed well to prevent steam from escaping during cooking, which helps keep the fish moist.
- 6
Repeat the process for the remaining fish fillets.
- 7
Arrange the banana leaf parcels in a steamer basket. Steam over medium heat for 25-30 minutes, or until the fish is cooked through and flaky.
About 30 min
Cook’s note: The steaming time may vary slightly depending on the thickness of your fish fillets.
- 8
Carefully remove the parcels from the steamer. Serve directly in their banana leaf wrappers, opening them at the table.
Cook’s note: The banana leaf is for wrapping and infusing flavor, not for eating.
Per serving
Nutrition
- Calories
- 325.7kcal
- Protein
- 19.3g
- Carbs
- 12g
- Fat
- 22.3g
- Fibre
- 1.5g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pepes Ikan in an airtight container in the refrigerator.
Gently reheat in a steamer or microwave until warmed through.
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