📝 About This Recipe
Hailing from the heart of Java, Botok Ikan is a masterpiece of coastal Indonesian home cooking that celebrates the harmony of land and sea. This dish features tender chunks of fresh fish enveloped in a vibrant, aromatic mixture of young grated coconut, local herbs, and a bold spice paste. Wrapped in banana leaves and steamed to perfection, the result is a juicy, smoky, and intensely flavorful parcel that captures the soul of traditional Indonesian cuisine.
🥗 Ingredients
Main Components
- 500 grams White Fish Fillets (Snapper, Tilapia, or Mackerel, cut into 2cm cubes)
- 200 grams Young Coconut (Freshly grated (unsweetened))
- 1 handful Thai Basil (Kemangi) (Fresh leaves only)
- 10 pieces Bird's Eye Chilies (Left whole for moderate heat)
- 2 medium Tomato (Diced into small pieces)
Aromatic Spice Paste (Bumbu)
- 8 pieces Shallots (Peeled)
- 4 cloves Garlic (Peeled)
- 5 pieces Red Curly Chilies (De-seeded for less heat)
- 4 pieces Candlenuts (Toasted)
- 2 cm Turmeric (Fresh root, peeled)
- 1 teaspoon Coriander Seeds (Toasted)
- 1 tablespoon Palm Sugar (Finely shaved)
- 1.5 teaspoons Salt (Adjust to taste)
Wrapping & Aromatics
- 12 sheets Banana Leaves (Cut into 20x25cm rectangles, softened over a flame)
- 6 pieces Salam Leaves (Indonesian Bay Leaves)
- 12 pieces Toothpicks (To secure the parcels)
👨🍳 Instructions
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1
Prepare the fish by rinsing the fillets and patting them dry. Cut them into uniform 2cm cubes and place them in a large mixing bowl.
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2
Create the spice paste (bumbu) by blending the shallots, garlic, curly chilies, toasted candlenuts, turmeric, and coriander seeds in a food processor or mortar and pestle until a smooth, fragrant paste forms.
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3
In the bowl with the fish, add the freshly grated coconut, the prepared spice paste, diced tomatoes, palm sugar, and salt.
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4
Gently toss the mixture by hand or with a spatula to ensure every piece of fish is thoroughly coated in the coconut and spices. Fold in the fresh Thai basil leaves.
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5
Prepare the banana leaves by wiping them clean and quickly passing them over an open gas flame until they turn glossy and pliable; this prevents them from cracking during folding.
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6
To assemble, take two layers of banana leaves and place one Salam leaf in the center.
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7
Spoon 3-4 tablespoons of the fish and coconut mixture onto the center of the leaves, placing 1 or 2 whole bird's eye chilies on top.
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8
Fold the sides of the leaves upward to meet in the middle, then fold the ends over to create a secure pouch (Tum style). Pin the top with a toothpick.
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9
Repeat the process until all the mixture is used, usually yielding 6-8 parcels.
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10
Prepare your steamer by bringing water to a rolling boil over medium-high heat.
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11
Place the parcels carefully into the steamer basket, ensuring there is a little space between them for steam to circulate.
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12
Steam the Botok for 25-30 minutes. The banana leaves will turn a dark olive green, and the aroma will be incredibly fragrant.
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13
Remove from the steamer and let the parcels rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use 'young' coconut (kelapa muda) for the best texture; mature coconut is too fibrous and dry. If banana leaves are unavailable, you can use parchment paper lined with aluminum foil, though you will lose the subtle smoky tea-like aroma. Toasting the candlenuts and coriander seeds is a crucial step that unlocks deep, nutty undertones in the spice paste. Ensure the fish is fresh; firm white fish holds up best during the steaming process without falling apart. If you prefer a creamier texture, add 2 tablespoons of thick coconut milk to the mixture before wrapping.
🍽️ Serving Suggestions
Serve hot inside the banana leaf parcels for an authentic and beautiful presentation. Pair with steaming hot jasmine rice or 'Nasi Liwet' (savory coconut rice). Accompany with a side of 'Sayur Asem' (Indonesian sour vegetable soup) to balance the richness of the coconut. Provide extra 'Sambal Terasi' (shrimp paste chili sauce) on the side for those who crave more heat. Enjoy with a glass of iced lemongrass tea or fresh coconut water.