Indonesian Steamed Pepes Ikan with Turmeric Rice Bowl
A comforting Indonesian dish featuring tender fish steamed in banana leaves with fragrant spices, paired with a vibrant turmeric-infused rice bowl showcasing fresh seasonal vegetables. This meal highlights slow steaming technique for delicate flavors and textures, embracing authentic Indonesian culinary tradition with a balanced protein and grain bowl composition.
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Overview
Indonesian Steamed Pepes Ikan is a traditional preparation where fish fillets are gently steamed in banana leaves infused with aromatic spices. This method preserves the delicate flavors and texture of the fish. Paired with a vibrant turmeric rice bowl that incorporates fresh seasonal vegetables, this meal is both nourishing and visually appealing. The turmeric rice lends a warm color and subtle earthiness, complementing the fragrant pepes ikan.
Why you’ll love it
- Delicate and moist fish steamed in banana leaves, enhancing flavor and moisture retention.
- Authentic Indonesian spices provide complex aromatic profiles.
- Balanced meal combining lean protein and wholesome grains with fresh vegetables.
- Steaming is a healthy cooking technique preserving nutrients and texture.
- Perfect for those wanting to explore Indonesian cuisine with accessible ingredients.
Ingredient notes
- Fish fillets: Use fresh firm white fish such as snapper, tilapia, or grouper.
- Banana leaves: Available at Asian markets; if unavailable, use parchment paper as a substitute.
- Spices and herbs: Fresh turmeric root is ideal but ground turmeric works well for the rice.
- Seasonal vegetables: Adjust according to availability: carrots, green beans, snap peas, or baby corn work beautifully.
- Rice: Use long-grain white rice or jasmine rice for fragrant results.
Serving & storage
Serve the steam-cooked pepes ikan and turmeric rice immediately while hot, garnished with fresh herbs. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a steamer or microwave to avoid drying out the fish and vegetables. Do not freeze due to texture changes with fish and steamed vegetables.
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Chef tips
- If banana leaves are not available, use parchment paper to wrap the fish parcels.
- Use fresh fish and consume promptly to ensure food safety; keep fish refrigerated until preparation.
- Do not oversteam the fish as this may cause it to become dry and tough.
- Adjust chili quantity to your preferred spice level.
- Rinse rice well to remove excess starch for fluffier turmeric rice.
Ingredients
- 4 fillets (about 150 g each)firm white fish (snapper, tilapia, or grouper)
- 4 largebanana leaves, rinsed and cut into squares
- 2 tspground turmeric
- 2 stalks, finely slicedlemongrass
- 4 cloves, mincedgarlic
- 3 shallots, thinly slicedshallots
- 2 bird's eye chilies, finely chopped (optional)red chili
- 1 thumb-sized piece, gratedfresh ginger
- 1 thumb-sized piece, gratedfresh turmeric root (or 1 tsp ground turmeric)
- 10kaffir lime leaves, thinly sliced
- 1 tbspfresh coriander stems, chopped
- 2 tbspcoconut oil
- 1 tspsalt
- ½ tspblack pepper
- 300 g (1 ½ cups)long grain or jasmine rice
- 600 ml (2 ½ cups)water
- 1 tspground turmeric (for rice)
- 150 gmix of seasonal vegetables (carrots, green beans, snap peas), sliced
- 1 tbspvegetable oil (for sautéing vegetables)
- Fresh coriander leavesfor garnish
- Lime wedgesto serve
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Equipment
- steamer or large pot with steaming rack
- large saucepan with lid
- mixing bowls
- knife
- cutting board
- grater
Nutrition per serving
- Calories480
- Protein35 g
- Carbs55 g
- Fat12 g
Step-by-step
Step 1
Prepare banana leaves by briefly passing them over an open flame or hot pan to make them pliable. Rinse and cut into squares around 25 cm each.
Step 2
In a bowl, combine minced garlic, sliced shallots, sliced lemongrass, finely chopped red chili, grated fresh ginger, grated turmeric root, ground turmeric, kaffir lime leaves, chopped coriander stems, salt, black pepper, and coconut oil. Mix well to form the spice paste.
Step 3
Pat fish fillets dry and coat them evenly with the spice paste mixture.
Step 4
Place each coated fish fillet in the center of a banana leaf square. Fold banana leaf to form a secure parcel and tie with kitchen twine or toothpicks to seal.
Step 5
Set up a steamer or a large pot with steaming rack and bring water to a gentle boil.
Step 6
Place the banana leaf parcels in the steamer basket in a single layer. Cover and steam over medium heat for 20 minutes, until fish is opaque and flakes easily with a fork.
Step 7
While fish is steaming, rinse rice under cold water until water runs clear.
Step 8
In a saucepan, combine rinsed rice, water, and 1 tsp ground turmeric. Bring to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes or until rice is tender and water is absorbed.
Step 9
While rice cooks, heat vegetable oil in a pan over medium heat. Add sliced seasonal vegetables and sauté gently for 3-4 minutes until just tender but still crisp. Season lightly with salt.
Step 10
Once rice is cooked, fluff with a fork and gently fold in sautéed seasonal vegetables.
Step 11
To serve, carefully open banana leaf parcels and transfer steamed pepes ikan to serving bowls. Accompany with turmeric rice bowl, garnish with fresh coriander leaves, and serve with lime wedges on the side.
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