Indonesian & Malaysian

Serving

Pepes Ikan

Name: Pepes Ikan
Total time: 45 min
Yield: 2 servings
Cuisine: Indonesian & Malaysian
Ingredients: 400g white fish fillets; spice paste (turmeric; candlenut; shallots; chili); 1 tomato (diced); lemon basil (kemangi); banana leaves

Fish fillets packed with lemongrass, chili, and basil, wrapped in banana leaves and steamed until aromatic — delicate, herbal, and beautifully fragrant.

45 minutes

Serves 2

Main

16 min prep

25 min cook

Contains common allergens

Fish Seafood Tree nut

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Instructions

6 steps

1
Pound or process the shallots, garlic, chilies, turmeric, and candlenut into a thick yellow paste.
2
Coat the fish fillets entirely with the spice paste, mixing in the diced tomatoes and fresh lemon basil leaves.
3
Wilt the banana leaves over an open flame for a few seconds to make them pliable and prevent tearing.
4
Place a portion of the marinated fish and herbs onto a banana leaf square, wrap it tightly into a log, and pin the ends with toothpicks.
5
Place the wrapped fish parcels in a steamer basket over boiling water.
6
Steam for 30 minutes, then optionally grill the parcels for 2 minutes to impart a smoky aroma before serving.

Pepes Ikan — plated and served — Serving moment. How Pepes Ikan looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

56/100

Works for many families

Allergen-friendly 70

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 72

Great leftovers 87

Pantry-friendly 25

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

250

Calories

43 g

Protein

2 g

Carbs

8 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pepes ikan is a Sundanese and Javanese technique of steaming or grilling fish wrapped in banana leaves packed with a fresh spice paste. The method predates clay pots and ovens in the archipelago and was developed as a way to cook fish gently while infusing it with aromatics from all sides simultaneously — the sealed leaf parcel traps the steam from the fish's own moisture along with the fragrance of lemongrass, galangal, and turmeric. Today it remains a cornerstone of Sundanese home cooking from West Java, served alongside rice and sambal as an everyday meal.

Listahan note

This version steams the parcels first for guaranteed doneness, then briefly grills them to give the banana leaf its characteristic char and smoky aroma.

Technique cues

Rub the spice paste generously inside the fish cavity and between the gills, not just on the exterior surface — the interior of the fish is where the aromatics penetrate deepest during steaming.
Double-wrap each parcel with a second banana leaf layer if using large fish pieces; a single layer can split under the steam pressure and allows the spice paste to escape into the steaming water.
The parcels are done when the banana leaf has turned olive-green and the fish flakes easily when the parcel is opened at its thinnest end — steaming time will vary from 20 to 35 minutes depending on fish thickness.

Kitchen flow

Parallel prep: Blend the spice paste while the banana leaves soften over heat; assemble parcels assembly-line while the steamer comes to pressure.
Make-ahead: Assembled raw parcels can be refrigerated for up to 6 hours before cooking; the fish will marinate inside the leaf and develop more flavor.
Leftover move: Flake leftover pepes ikan and mix with sambal into a toasted rice cake or use as a filling for fried spring rolls.
Cleanup rhythm: All the mess stays inside the banana leaf parcel; the steamer basket and grill pan clean up quickly with a hot rinse.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

whole fish or thick fillet

main protein

Purpose: A firm, meaty fish like snapper, tilapia, or mackerel holds together inside the parcel and develops a moist, infused texture that thin fillets cannot achieve.

Handling: Score the fish on both sides down to the bone so the spice paste can penetrate through the skin.

Adaptation: Salmon fillets work well and are widely available; their natural oil makes the pepes especially moist.

banana leaves

cooking vessel and flavor source

Purpose: The banana leaf imparts a grassy, faintly vegetal fragrance that is inseparable from what makes pepes taste distinctly Indonesian rather than just steamed fish.

Handling: Soften leaves over an open flame or in boiling water so they fold without cracking; wipe dry before assembling.

Adaptation: Parchment paper retains the steam and moisture but none of the banana leaf fragrance.

lemongrass

aromatic paste base

Purpose: Lemongrass provides the dominant bright, citrusy note in the spice paste that lifts the mild fish flavor.

Handling: Use only the bottom third, slice thin, and process until completely smooth so no fiber remains in the paste.

Adaptation: Lemongrass paste (2 teaspoons per stalk) is an acceptable shortcut for the blender stage.

kaffir lime leaves

citrus fragrance layer

Purpose: Kaffir lime leaves placed inside the parcel release volatile citrus oils as the fish steams, creating a floral-bright top note.

Handling: Tear the leaves slightly to release their oils before tucking them around the fish in the parcel.

Adaptation: Two long strips of lime zest can approximate the citrus note if kaffir lime leaves are unavailable.

fresh tomato

acid and moisture

Purpose: Sliced tomato placed inside the parcel releases juice that keeps the fish moist and adds a mild acidity that balances the rich aromatics.

Handling: Slice into thin rounds and layer directly on top of and beneath the fish.

Adaptation: A tablespoon of tamarind water can substitute for the acidity if tomatoes are omitted.

Technique notes

Toast the spice paste in a dry pan for 3 minutes before applying it to the fish — cooking out the raw galangal and turmeric first means the steamed result tastes cooked and rounded rather than raw and sharp.
If grill-finishing, place parcels seam-side down first so the toothpick or skewer closure is on the underside and doesn't pop open from the heat.
A pinch of palm sugar in the paste is the Sundanese touch that makes this version subtly sweet-savory — it is not traditional everywhere but noticeably improves the balance.

Ingredient swaps

Gluten-free direction: The recipe is naturally gluten-free; verify any store-bought sambal served alongside does not contain wheat.
Allergen-direction swap: For shrimp paste (terasi) sensitivity, omit it entirely — the spice paste is still deeply flavored from lemongrass, galangal, and turmeric.
Weeknight shortcut: Use parchment paper parcels instead of banana leaves and cook in a 375 F oven for 20 minutes — no steamer needed and the fish cooks in its own juices.

Serve alongside

Steamed jasmine rice
Lalapan (raw vegetable platter with cucumbers and cabbage)
Sambal terasi
Iced lemongrass tea
Young coconut water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooked parcels for up to 2 days; the flavor continues to develop as the fish sits in the spice paste.
Reheat by steaming for 8 minutes or warming in a 350 F oven for 12 minutes; microwaving is acceptable but the banana leaf fragrance diminishes.

Equipment

Bamboo steamer or steamer pot
Grill pan or broiler for finishing
Toothpicks or thin bamboo skewers for securing parcels

Make this household-aware

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