📝 About This Recipe
Hailing from the lush highlands of West Java, Pepes Ikan is a masterpiece of Indonesian 'bungkus' (wrapped) cooking. This dish features tender fish fillets smothered in a rich, vibrant 'bumbu' spice paste of turmeric, candlenuts, and galangal, then steamed to perfection inside smoky banana leaves. The result is a succulent, melt-in-your-mouth texture infused with the earthy perfume of lemongrass and Indonesian bay leaves.
🥗 Ingredients
Main Ingredients
- 600 grams White Fish Fillets (Snapper, Tilapia, or Barramundi; cut into 4 portions)
- 1 tablespoon Lime Juice (to neutralize the fishy aroma)
- 1 teaspoon Salt (for initial seasoning)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 4-6 pieces Red Chilies (seeded for less heat if desired)
- 5 pieces Candlenuts (toasted)
- 2 cm Fresh Turmeric (peeled or 1 tsp powder)
- 2 cm Fresh Ginger (peeled)
- 2 cm Galangal (peeled)
- 1 teaspoon Palm Sugar (finely grated)
Aromatics and Wrapping
- 8 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
- 2 stalks Lemongrass (white parts only, sliced into 4cm lengths and bruised)
- 1 large Tomato (sliced into wedges)
- 1 bunch Lemon Basil (Kemangi) (leaves picked)
- 4 large squares Banana Leaves (softened over a flame)
- 8 pieces Toothpicks (to secure the parcels)
👨🍳 Instructions
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1
Clean the fish fillets and pat them dry with paper towels. Rub with lime juice and 1 teaspoon of salt, then let them marinate for 15 minutes to remove any fishy scent.
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2
Prepare the spice paste by placing the shallots, garlic, chilies, toasted candlenuts, turmeric, ginger, and galangal into a food processor or traditional mortar and pestle. Blitz or grind until a smooth, vibrant orange paste forms.
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3
Transfer the spice paste to a bowl and stir in the palm sugar and an extra pinch of salt. Mix well.
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4
Prepare your banana leaves. Wipe them clean and quickly pass them over an open gas flame or dip them in boiling water for a few seconds until they turn dark green and pliable; this prevents cracking during folding.
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5
Lay one piece of banana leaf flat on your workspace. Place two Indonesian bay leaves and a piece of bruised lemongrass in the center.
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6
Spread a generous tablespoon of the spice paste over the aromatics. Place one fish fillet on top of the paste.
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7
Cover the fish with more spice paste, a few slices of tomato, and a handful of fresh lemon basil (kemangi) leaves.
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8
Fold the bottom of the leaf over the fish, then the top, creating a cylinder. Fold the ends tightly and secure them with toothpicks or staples.
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9
Repeat the process for the remaining three fillets until you have four neat parcels.
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10
Prepare a steamer over medium-high heat. Once the water is boiling, place the parcels in the steamer basket.
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11
Steam the fish for 25-30 minutes. The banana leaves will turn a dull olive green and the aroma will become incredibly fragrant.
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12
Optional: For an authentic smoky finish, place the steamed parcels on a hot grill pan or charcoal grill for 2-3 minutes per side until the leaf is slightly charred.
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13
Remove from heat and let the parcels rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
If you cannot find banana leaves, parchment paper followed by a layer of aluminum foil can be used, though you will lose the signature smoky aroma. Always toast your candlenuts in a dry pan before grinding; this releases their natural oils and removes their raw, slightly toxic property. Don't skip the 'Kemangi' (Lemon Basil); it provides a citrusy floral note that is essential to the authentic Sundanese flavor profile. If the spice paste is too thick to blend, add a tablespoon of vegetable oil rather than water to keep the flavors concentrated. Ensure the fish is completely thawed and patted dry; excess moisture will dilute the 'bumbu' paste.
🍽️ Serving Suggestions
Serve hot inside the banana leaves alongside a mound of fluffy steamed jasmine rice. Pair with 'Sambal Terasi' (shrimp paste chili sauce) and fresh raw vegetables (Lalapan) for a complete Indonesian meal. A side of 'Sayur Asem' (tamarind vegetable soup) provides a refreshing sour contrast to the rich spices. For a beverage, a cold glass of Es Teh Tawar (unsweetened iced tea) or fresh coconut water cleanses the palate perfectly.