Main Course

Pepes Ikan

Name: Pepes Ikan
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 500 g mackerel fillet cleaned, skin on or off; 4 pcs banana leaf wiped clean and softened over heat; 60 g shallot chopped; 3 clove garlic chopped; 15 g red chili deseeded and chopped, or to taste; 10 g ginger peeled and chopped; 5 g turmeric fresh, peeled and chopped, or 1 tsp ground; 3 pcs candlenut toasted; 20 g lemongrass white part only, thinly sliced; 1 tsp salt; 0.5 tsp sugar; 1 pcs tomato sliced; 0.25 cup basil leaf; 2 pcs kaffir lime leaf thinly sliced; 2 pcs bird's eye chili whole, optional (optional); 2 pcs salam leaf (optional)

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

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

71%Score

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

Storage

Store leftover Pepes Ikan in an airtight container in the refrigerator.

Reheating

Gently reheat in a steamer or microwave until warmed through.