Pepes Ikan Recipe

Pepes Ikan is a traditional Indonesian dish featuring fish (often mackerel, carp, or tilapia) marinated with a vibrant blend of spices, wrapped in banana leaves, and then steamed or grilled. This cooking method infuses the fish with aromatic herbs and spices, resulting in a tender, flavorful dish with a balance of spicy, tangy, and savory notes. Popular in Java, Sumatra, and Bali, Pepes Ikan is often served with steamed rice and sambal for a wholesome meal.

Ingredients (Serves 4)

For the Fish and Marinade:

• 4 whole fish (mackerel, tilapia, or carp, about 300-400g each), cleaned and gutted
• 2 tablespoons lime juice (for marinating the fish)
• 1 teaspoon salt (for initial seasoning)
• 8-12 banana leaves (for wrapping, softened)
• 4 bay leaves (one per fish)
• 4 stalks lemongrass, bruised and cut into 10 cm pieces
• 8-12 kaffir lime leaves
• 4 medium tomatoes, sliced
• 1 bunch Thai basil (kemangi), leaves only (about 1 cup)

For the Spice Paste (Bumbu):

• 6 shallots (or 1 medium red onion)
• 4 cloves garlic
• 5-8 red chilies (adjust for spice preference)
• 3-5 bird’s eye chilies (optional, for extra heat)
• 2 cm fresh turmeric (or 1 teaspoon ground turmeric)
• 2 cm fresh ginger
• 3 candlenuts (or substitute with 6 macadamia nuts)
• 1 teaspoon tamarind paste (dissolved in 2 tablespoons water)
• 1 teaspoon palm sugar (or brown sugar)
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for blending)

Equipment:

• Mortar and pestle or food processor
• Steamer or grill
• Toothpicks or butcher’s twine (for securing banana leaves)
• Scissors (for trimming banana leaves)

Step-by-Step Instructions

Step 1: Prepare the Fish

1. Clean the Fish: Rinse the whole fish under cold water, ensuring the scales, gills, and innards are removed. Pat dry with paper towels.
2. Score the Fish: Make 2-3 diagonal slashes on both sides of each fish to allow the marinade to penetrate.
3. Marinate: Rub the fish with lime juice and 1 teaspoon of salt. Let it sit for 15 minutes while preparing the spice paste. This step removes any fishy odor and tenderizes the fish.

Step 2: Make the Spice Paste (Bumbu)

1. Prepare Ingredients: Peel shallots, garlic, turmeric, and ginger. Remove stems from chilies. If using fresh turmeric, wear gloves to avoid staining.
2. Blend the Paste: In a mortar and pestle or food processor, combine shallots, garlic, red chilies, bird’s eye chilies (if using), turmeric, ginger, candlenuts, tamarind paste, palm sugar, and salt. Blend into a smooth paste, adding vegetable oil to help bind the mixture.
3. Taste and Adjust: Taste the paste (it’s raw, so a small amount is fine) and adjust with more salt or sugar if needed. The paste should be aromatic, slightly spicy, and tangy.

Step 3: Prepare Banana Leaves

1. Clean the Leaves: Wipe banana leaves with a damp cloth to remove dirt. If using fresh leaves, briefly pass them over an open flame or soak in hot water for 5 minutes to soften and make them pliable.
2. Cut to Size: Trim the leaves into rectangles (about 25×30 cm) to wrap each fish securely. You’ll need 2-3 pieces per fish for double wrapping to prevent leakage.

Step 4: Assemble the Pepes

1. Layer the Leaves: Place two banana leaves in a cross pattern. Lay a bay leaf, a piece of lemongrass, and a few kaffir lime leaves in the center.
2. Add Spice Paste: Coat the fish generously with 2-3 tablespoons of the spice paste, inside and out, ensuring it gets into the slashes. Place the fish on the leaves.
3. Add Toppings: Add a few slices of tomato and a small handful of Thai basil leaves on top and inside the fish cavity for extra aroma.
4. Wrap the Fish: Fold the banana leaves over the fish to form a tight parcel. Secure with toothpicks or tie with butcher’s twine. Repeat for each fish.

Step 5: Cook the Pepes

Option 1: Steaming (Traditional Method)

1. Set Up Steamer: Bring water to a boil in a steamer. Ensure the water level is below the steaming rack.
2. Steam: Place the wrapped fish on the steaming rack, ensuring they don’t overlap. Steam for 30-40 minutes over medium heat until the fish is cooked through (flakes easily with a fork).
3. Check Doneness: Unwrap one parcel carefully to check if the fish is opaque and tender.

Option 2: Grilling (Alternative for Smoky Flavor)

1. Preheat Grill: Heat a charcoal or gas grill to medium (about 175°C/350°F).
2. Grill: Place the wrapped fish directly on the grill. Cook for 15-20 minutes, flipping halfway, until the banana leaves are charred and the fish is cooked through.
3. Check Doneness: The fish should be tender and aromatic when unwrapped.

Step 6: Serve

1. Unwrap or Serve in Leaves: Carefully unwrap the banana leaves and transfer the fish to a plate, or serve directly in the leaves for an authentic presentation.
2. Garnish (Optional): Garnish with extra Thai basil or a squeeze of lime juice for freshness.
3. Accompaniments: Serve with steamed jasmine rice, sambal terasi (shrimp paste chili sauce), and sliced cucumber or lalapan (raw vegetable salad) for a complete meal.

Tips for Success

• Banana Leaf Substitute: If banana leaves are unavailable, use aluminum foil, but note it won’t impart the same aroma.
• Fish Selection: Fresh fish is key. Choose firm-fleshed fish like mackerel or tilapia for best results. Frozen fish can work but thaw completely before marinating.
• Spice Level: Adjust the number of chilies to your preference. For a milder version, remove the seeds from the red chilies.
• Make Ahead: The spice paste can be prepared a day in advance and refrigerated. Assemble and cook the fish on the day of serving for maximum freshness.
• Storage: Leftover Pepes Ikan can be refrigerated for up to 2 days. Reheat by steaming for 10-15 minutes.

Nutritional Information (Per Serving, Approximate)

• Calories: 250-300 kcal (varies by fish type)
• Protein: 30g
• Fat: 10g
• Carbohydrates: 8g
• Sodium: 600mg

Enjoy your homemade Pepes Ikan, a fragrant and flavorful taste of Indonesia