📝 About This Recipe
Transport your senses to the tropical shores of Indonesia with Ikan Pepes, a masterpiece of Sundanese culinary heritage where fresh fish is cocooned in banana leaves and slow-steamed to perfection. This dish features a vibrant 'Bumbu' spice paste—a golden symphony of turmeric, candlenuts, and ginger—that infuses the fish with deep, earthy warmth and citrusy brightness. The banana leaf acts as a natural parchment, sealing in all the juices and imparting a subtle, tea-like smokiness that makes every bite incredibly tender and fragrant.
🥗 Ingredients
Main Ingredients
- 600 grams Red Snapper or Barramundi fillets (cut into 4 equal portions)
- 4 large pieces Banana leaves (softened and cleaned)
- 8 pieces Toothpicks or bamboo skewers (to secure the parcels)
- 1 tablespoon Lime juice (to marinate the fish)
The Bumbu (Spice Paste)
- 8 Shallots (peeled and roughly chopped)
- 4 Garlic cloves (peeled)
- 3-5 Red Thai chilies (deseeded for less heat)
- 5 Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 2 cm piece Fresh Turmeric (peeled and sliced)
- 2 cm piece Fresh Ginger (peeled and sliced)
- 1 teaspoon Palm sugar (finely shaved)
- 1.5 teaspoons Sea salt (to taste)
Aromatics for Wrapping
- 2 Lemongrass stalks (white parts only, bruised and halved)
- 4-8 pieces Indonesian Bay Leaves (Salam leaves) (can substitute with regular bay leaves)
- 4 Kaffir lime leaves (de-veined and thinly sliced)
- 1 medium Tomato (sliced into thin wedges)
- 1 handful Lemon Basil (Kemangi) (fresh leaves only)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Rub them with lime juice and a pinch of salt, then set aside in the refrigerator for 15 minutes to neutralize any fishiness.
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2
Prepare the Bumbu spice paste by combining the shallots, garlic, chilies, candlenuts, turmeric, ginger, palm sugar, and salt in a mortar and pestle or a high-speed food processor. Blitz until a smooth, vibrant orange paste forms.
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3
In a small bowl, mix the spice paste with the sliced kaffir lime leaves. Taste and adjust salt or sugar if necessary.
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4
Prepare the banana leaves by passing them quickly over an open gas flame or dipping them in boiling water for 5 seconds. This softens the fibers, making them pliable so they don't crack when folding.
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5
Lay one piece of banana leaf flat on your workspace. Place one Indonesian bay leaf and half a stalk of bruised lemongrass in the center.
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6
Generously coat one fish fillet with the spice paste on both sides and place it on top of the aromatics on the leaf.
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7
Top the fish with 2 wedges of tomato and a generous sprinkle of fresh lemon basil (kemangi) leaves.
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8
Fold the bottom of the leaf over the fish, then the top, and tuck in the sides to create a neat parcel. Secure the ends with toothpicks or bamboo skewers.
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9
Repeat the process for the remaining three fillets until all parcels are tightly sealed.
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10
Set up a steamer over medium-high heat. Once the water is boiling vigorously, place the fish parcels in the steamer basket.
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11
Steam the fish for 20-25 minutes. The leaves should turn a dark, olive-green color and the aroma should be unmistakable.
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12
Optional but highly recommended: For an extra layer of flavor, briefly char the steamed parcels on a hot grill pan or over a charcoal flame for 2 minutes per side until the leaf is slightly scorched.
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13
Let the parcels rest for 5 minutes before opening to allow the juices to redistribute. Serve inside the leaves for a beautiful presentation.
💡 Chef's Tips
If you cannot find fresh turmeric, use 1 teaspoon of ground turmeric, though fresh adds a superior earthy zing. Always toast your candlenuts in a dry pan for 2 minutes before blending; this removes their mild toxicity and unlocks a rich, nutty creaminess. Ensure the banana leaf parcels are sealed tightly to prevent the flavorful juices from leaking into the steaming water. If banana leaves are unavailable, you can use parchment paper lined with aluminum foil, though you will lose the distinct leaf aroma. Use a firm white fish like Snapper, Sea Bass, or Cod—delicate fish like Sole may fall apart during the steaming process.
🍽️ Serving Suggestions
Serve alongside a mound of steaming jasmine rice or 'Nasi Kuning' (turmeric rice) to soak up the juices. Pair with a side of 'Sayur Asem' (Indonesian sweet and sour vegetable soup) for a refreshing palate cleanser. Add a dollop of extra Sambal Terasi on the side for those who crave an extra spicy kick. A cold, crisp lager or a chilled glass of dry Riesling cuts through the richness of the candlenut-based paste beautifully. Finish the meal with fresh tropical fruits like papaya or mango to balance the savory spices.