🇮🇩 Indonesia · Food
Pepes Ikan
By eatmundo · August 4, 2026
A fragrant, aromatic Indonesian fish dish steamed in banana leaves. It features fresh mackerel infused with a vibrant spice paste.
Ingredients
check them off as you prepareHow 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
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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