Indonesian Pepes Ikan with Seasoned Winged Beans
A traditional Indonesian dish featuring fish lightly poached in banana leaves with aromatic herbs and spices, accompanied by stir-fried winged beans tossed in garlic and chilies for a vibrant, weeknight-friendly meal.
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Overview
Indonesian Pepes Ikan is a fragrant and flavorful dish where fresh fish is gently poached inside banana leaves with a blend of aromatic herbs and spices. The wrapped fish steams in its own juices, absorbing the traditional Indonesian flavors. Accompanying this is a simple and vibrant stir-fry of crisp winged beans tossed with garlic and fresh chilies, making this a wholesome and colorful meal perfect for a weeknight dinner.
Why you’ll love it
This recipe combines aromatic poached fish with a crisp and spicy vegetable side, offering a balance of gentle, herbal flavor and lively heat. The use of banana leaves infuses a subtle earthiness and keeps the fish moist without needing oil or heavy sauces. Plus, winged beans bring a unique texture and fresh green taste that complements the fish beautifully.
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Ingredient notes
The fish traditionally used is a mild white fish such as snapper or grouper fillets, which poach well and absorb seasonings. Banana leaves can sometimes be found frozen or fresh in Asian markets; they help lock in moisture and add a subtle aroma. Winged beans are a seasonal vegetable popular in Southeast Asia, but if unavailable, green beans or snow peas can be substituted. Fresh herbs such as lemon basil, kaffir lime leaves, and turmeric leaf (if available) provide authentic fragrance.
Serving & storage
Serve the Pepes Ikan and seasoned winged beans immediately while warm, accompanied by steamed jasmine rice to soak up the aromatic sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan or microwave to maintain moisture. Do not keep the fish at room temperature for prolonged periods to ensure food safety.
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Chef tips
- Use fresh fish for best flavor and food safety. If using frozen, ensure it is fully thawed before marinating.
- Banana leaves can burn easily over direct flame; steaming is a safe method that preserves their aroma.
- Adjust chili levels based on your preferred heat tolerance.
- If banana leaves are unavailable, parchment paper can be used as a substitute, but the aroma will differ.
Ingredients
- 600 g (1.3 lb)white fish fillets (snapper or grouper), skin removed
- 4 largebanana leaves, washed and wiped dry
- 3shallots, thinly sliced
- 3 clovesgarlic, minced
- 2 stalkslemongrass, bruised and cut into 5 cm pieces
- 4 leaveskaffir lime leaves, torn into pieces
- 1 smallred chili, sliced (adjust to taste)
- 2 tspturmeric powder
- 1 tspsalt
- 1 tspsugar
- 200 g (7 oz)winged beans, trimmed and sliced diagonally
- 3 clovesgarlic, minced (for stir-fry)
- 2 smallred chilies, thinly sliced (for stir-fry)
- 1 tbspvegetable oil
- 1 tspsoy sauce or kecap manis (optional)
- to tastefreshly ground black pepper
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Equipment
- steaming pot or large wok with steamer rack
- mixing bowl
- knife
- cutting board
- frying pan or wok
- tongs or spatula
Nutrition per serving
- Calories320
- Protein38 g
- Carbs15 g
- Fat9 g
Step-by-step
Step 1
Soak banana leaves in hot water for 5 minutes until pliable. Cut into 25x25 cm squares and pat dry.Step 2
In a bowl, combine shallots, garlic, turmeric powder, salt, sugar, lemongrass pieces, kaffir lime leaves, and sliced red chili. Mix well.Step 3
Add the fish fillets to the bowl and gently coat with the spice mixture. Let marinate for 10 minutes.Step 4
Place one marinated fish fillet in the center of each banana leaf square. Fold the leaf over the fish to form a parcel and secure with toothpicks or kitchen twine if needed.Step 5
Arrange the banana leaf parcels in a steamer rack inside a pot or wok with boiling water. Cover and steam for 15 minutes, or until fish is cooked through and flakes easily with a fork.Step 6
While the fish steams, heat vegetable oil in a frying pan over medium-high heat. Add minced garlic and sliced chilies, sauté for 1 minute until fragrant.Step 7
Add the sliced winged beans to the pan. Stir-fry for 3-4 minutes until crisp-tender.Step 8
Season the beans with soy sauce or kecap manis (if using), black pepper, and adjust salt to taste. Toss well and remove from heat.Step 9
Carefully remove the fish parcels from the steamer. Serve each parcel with a portion of the stir-fried winged beans and steamed jasmine rice.
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