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Pepes Ikan

Fish steamed in fragrant banana leaves with spiced paste. Tender, aromatic, and infused with chilies, shallots, and herbs.

45 minMediumServes 4280 cal/serving

IndonesianDinnerStovetop and OvenStandard

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Ingredients

  • 1.5 lbs white fish fillets (mackerel or barramundi)
  • 8 banana leaves, cut into 8-inch squares
  • 4 red chilies, seeded
  • 6 shallots
  • 6 garlic cloves
  • 2 tbsp fresh ginger
  • 1/2 tsp ground turmeric
  • 2 tbsp galangal, thinly sliced
  • 4 stalks lemongrass, chopped
  • 1/2 cup coconut milk
  • 4 kaffir lime leaves, chopped
  • 1/2 tsp sea salt
  • pinch white pepper

Instructions

  1. 1

    In a food processor, combine 4 red chilies, 6 shallots, 6 garlic cloves, 2 tbsp fresh ginger, 1/2 tsp ground turmeric, and 2 tbsp galangal. Blend until a smooth paste forms.

  2. 2

    Soften 8 cut into 8-inch squares banana leaves by briefly passing them over a flame or dipping in hot water. This makes them pliable.

  3. 3

    Place a 1.5 lbs white fish fillets (mackerel or barramundi) fillet on a banana leaves square. Spread a spoonful of the spice paste on top. Add some 4 stalks chopped lemongrass and 4 chopped kaffir lime leaves.

  4. 4

    Drizzle with 1/2 cup coconut milk and season with 1/2 tsp sea salt and pinch white pepper.

  5. 5

    Fold banana leaves edges to create a secure packet. Use toothpicks if needed.

  6. 6

    Steam packets for 20-25 minutes on a stovetop steamer or in a bamboo steamer basket. The fish should be opaque and flake easily with a fork.

  7. 7

    Carefully open packets (hot steam!), arrange on a platter, and serve with steamed rice.

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Questions

What is Pepes Ikan?

Fish steamed in fragrant banana leaves with spiced paste. Tender, aromatic, and infused with chilies, shallots, and herbs. This reference files it under Indonesian dinner: made on the stovetop and in the oven, rated medium and about 45 minutes start to finish.

What equipment do I need for Pepes Ikan?

Beyond a knife and a board, the method uses a food processor (step 1) and a steamer basket (step 6). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for galangal in Pepes Ikan?

The entry for Pepes Ikan calls for 2 tbsp galangal, thinly sliced. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Is Pepes Ikan spicy?

Moderately. The heat in Pepes Ikan comes from 4 red chilies, seeded. For a milder plate, remove the seeds and ribs from the red chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Pepes Ikan?

One serving (the recipe makes 4) is about 280 calories, with 32 g protein, 6 g carbohydrate and 14 g fat, plus 1 g fiber and 580 mg sodium.

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