Indonesian Pepes Ikan (Steamed Spiced Fish in Banana Leaves)
A vibrant, weeknight-friendly Indonesian skillet supper featuring seasonal white fish steamed in spiced banana leaves, infused with fresh herbs and traditional aromatics for a fragrant and wholesome meal.
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Overview
Indonesian Pepes Ikan is a fragrant and healthy dish where fresh white fish is seasoned with a vibrant spice paste and steamed in banana leaves. This traditional method locks in the moisture and infuses the fish with authentic Indonesian flavors, resulting in a tender, aromatic meal perfect for a weeknight dinner.
Why you’ll love it
- Quick and easy to prepare yet impressively flavorful.
- Steaming in banana leaves keeps the fish moist and tender without added fat.
- Uses fresh herbs and spices for an authentic taste of Indonesian cuisine.
- Great for pescatarians and pairs well with steamed rice or vegetables.
Ingredient notes
White fish: Choose firm, fresh white fish fillets such as snapper, cod, or tilapia. Ensure the fish is fresh and properly refrigerated.
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Banana leaves: Used for wrapping and steaming, banana leaves impart a subtle flavor and keep the fish moist. If fresh leaves aren’t available, you can substitute with parchment paper or foil, although the flavor impact will differ.
Spice paste: Made with shallots, garlic, red chilies, turmeric, galangal, lemongrass, and kaffir lime leaves to create the distinctive Indonesian aroma and taste.
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Serving & storage
Serve the Pepes Ikan hot, directly out of the banana leaves, alongside steamed jasmine rice and fresh greens or vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently using a steamer or microwave to retain moisture. For best taste and texture, consume promptly.
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Chef tips
- If you cannot find fresh banana leaves, parchment paper can be used but the flavor will be less authentic.
- Adjust the number of chilies according to your spice preference.
- Ensure fish is thoroughly cooked by checking that it flakes easily with a fork.
- Use gloves when handling fresh turmeric and chilies to avoid skin staining or irritation.
- Keep fish refrigerated until ready to prepare to ensure freshness.
Ingredients
- 600 gfresh white fish fillets (snapper, cod, or tilapia)
- 4 largeclean banana leaves, softened by warming over a flame or in hot water
- 4 clovesgarlic, peeled
- 6 smallshallots, peeled
- 2red bird’s eye chilies (adjust to taste)
- 1 thumb-sized piece (about 2 cm)fresh turmeric root, peeled
- 2 cm piecegalangal, peeled and sliced
- 1 stalklemongrass, white part only, finely sliced
- 4kaffir lime leaves, torn into pieces
- 1 tspsalt
- 1 tsppalm sugar or brown sugar
- 1 tbspvegetable oil
- Fresh coriander leavesfor garnish
- 2 tsplime juice
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Equipment
- steamer or large pot with steaming rack
- blender or food processor
- knife
- cutting board
- mixing bowl
- kitchen scissors or knife to cut banana leaves
Nutrition per serving
- Calories280
- Protein35 g
- Carbs5 g
- Fat10 g
Step-by-step
Step 1
Prepare the banana leaves by wiping them clean. Soften the leaves by passing them briefly over an open flame or dipping in hot water until pliable. Cut each leaf into a 30x30 cm square. Set aside.Step 2
Make the spice paste: In a blender or food processor, combine garlic, shallots, red chilies, turmeric root, galangal, lemongrass, kaffir lime leaves, salt, and palm sugar. Blend until you have a smooth paste, adding a little oil if needed to assist blending.Step 3
Heat the vegetable oil in a small pan over medium heat. Sauté the spice paste for 3–4 minutes, until fragrant. Remove from heat and cool slightly.Step 4
Cut the fish fillets into portions suitable for wrapping. Toss the fish gently with the sautéed spice paste and lime juice to coat evenly.Step 5
Place a portion of the spiced fish onto the center of each banana leaf square. Fold the leaf to create a sealed parcel — fold edges tightly and secure by folding excess edges under or piercing with kitchen toothpicks if needed.Step 6
Arrange the wrapped parcels in the steamer basket, ensuring they don’t overlap. Steam over boiling water for 15–20 minutes, until the fish is cooked through and flakes easily with a fork.Step 7
Carefully remove the parcels from the steamer. Serve hot, garnished with fresh coriander leaves alongside steamed rice or vegetables.
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