Indonesian Spiced Steamed Fish Parcels in Banana Leaf

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Pepes ikan is a classic Sundanese preparation where white fish is enveloped in a fragrant spice paste and steamed inside banana leaf parcels. The leaf imparts a subtle, grassy aroma while locking in moisture and flavor. Served with steamed jasmine rice, it is everyday comfort food across Indonesia.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 520 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the spice paste

• 6 large shallots, roughly chopped
• 4 garlic cloves
• 3 candlenuts (or macadamia nuts), toasted
• 1 tbsp fresh turmeric, peeled and sliced
• 1 tbsp fresh ginger, sliced
• 2 tsp coriander seeds, toasted
• 1 stalk lemongrass, white part only, sliced
• 1 tsp shrimp paste (terasi), toasted
• 3 bird's eye chilies, optional
• 1 tsp salt
• 1 tsp sugar

For the fish and filling

• 600 g (about 1.3 lb) skinless white fish fillets (tilapia, snapper, or barramundi), cut into 4 portions
• 1 medium tomato, diced
• 2 kaffir lime leaves, finely shredded
• 3 tbsp thick coconut cream
• 2 tbsp fresh lime juice
• 1 handful Indonesian basil (kemangi) or Thai basil leaves
• 2 tbsp neutral oil

For wrapping

• 4 large banana leaf pieces, each about 25 x 25 cm, softened over a flame
• 4 wooden toothpicks or kitchen string

Directions

1. Prepare the banana leaves by passing each piece briefly over an open flame or dipping in hot water until pliable; wipe clean and trim the hard central rib.
2. Blend shallots, garlic, candlenuts, turmeric, ginger, coriander seeds, lemongrass, shrimp paste, chilies, salt, and sugar into a smooth paste, adding a splash of water if needed.
3. Heat oil in a small pan and cook the spice paste for 3-4 minutes until fragrant and darkened; stir in coconut cream, lime juice, tomato, and kaffir lime leaves, then remove from heat.
4. Pat the fish dry, rub with a little salt, and coat thoroughly with the warm spice mixture; let it rest for 10 minutes to absorb the flavors.
5. Place a portion of fish in the center of each banana leaf, top with basil leaves, then fold the sides inward and the ends over to make a neat flat parcel; secure with a toothpick or tie with string.
6. Arrange the parcels seam-side up in a steamer basket over boiling water; cover and steam over medium heat for 20-25 minutes until the fish flakes easily with a fork.
7. Rest the parcels for 3 minutes before opening so the aromatic juices redistribute, then serve hot straight from the banana leaf with steamed rice and sambal.
8. Garnish with extra fresh basil leaves and a wedge of lime if desired.

Cook’s Notes

• Always soften banana leaves before folding; cold leaves crack and tear during wrapping.
• For a smoky finish, char the finished parcels briefly over an open flame after steaming.
• Traditional versions sometimes add grated young coconut inside the parcel for extra richness.
• Use mackerel or freshwater carp (ikan mas) for a more authentic Sundanese flavor profile.
• Serve with sambal terasi and a side of lalapan (raw vegetables) for an authentic Indonesian meal.

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