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Indonesia · Food

Pepes Ikan

60 min
340 kcal
4 servings

By eatmundo · August 4, 2026

Pepes Ikan🇮🇩AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Pepes Ikan. The percentage is the share of ingredients the two recipes have in common.

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A fragrant, aromatic Indonesian fish dish steamed in banana leaves. It features fresh mackerel infused with a vibrant spice paste.

According to eatmundo's ingredient comparison, the closest dish to Pepes Ikan from another cuisine is Ayam Masak Lemak Cili Api (Malaysia): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Clean 500g of mackerel and cut into fillets.

  • 2

    Grind shallots, garlic, chilies, ginger, and turmeric into a smooth paste using a mortar.

  • 3

    Spread the spice paste over the fish fillets, ensuring every side is well-coated.

  • 4

    Pass 4 banana leaves quickly over an open flame to soften them, then wipe clean.

  • 5

    Place the spiced fish onto the center of each leaf, folding edges securely with toothpicks.

  • 6

    Prepare a steamer pot with boiling water and place the parcels inside.

  • 7

    Steam the fish over medium heat for 30 minutes until fully cooked and fragrant.

  • 8

    Remove the fish parcels and serve hot with steamed white rice.

Frequently Asked Questions

What is Pepes Ikan?

Pepes Ikan is an Indonesian steamed fish dish wrapped in banana leaves. It consists of mackerel seasoned with a blend of shallots, garlic, chilies, ginger, and turmeric, and is typically consumed as a main course with steamed rice.

Can I use aluminum foil instead of banana leaves?

Yes, but you will miss the characteristic woody, herbal aroma that banana leaves impart to the fish.

Which fish is best for this recipe?

Mackerel or carp are ideal as they have enough fat to stay moist during the steaming process.

How do I make it less spicy?

Simply reduce the number of bird's eye chilies to your preferred level of heat.

Is it better to grill or steam?

Steaming ensures a soft, delicate texture, while grilling over charcoal adds a smoky depth to the flavor.

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