Ikan Pepes
A traditional dish from Timor-Leste where whole fish are marinated in a flavorful spice paste, wrapped in banana leaves, and then steamed and grilled. The result is a tender, aromatic fish infused with the flavors of the spices and banana leaf.
🧂 Ingredients
- 4 medium Whole fish (e.g., snapper, mackerel, tilapia)(cleaned)
- 8 large Banana leaves(wilted or lightly grilled to make pliable, or use aluminum foil as a substitute)
- 1 medium Lime(juiced, plus slices for marinating)
- 1 tsp Salt(for marinating)
- 4 medium Shallots(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch Ginger(grated)
- 2 medium Red chilies(finely chopped (adjust to spice preference))
- 1 tsp Turmeric powder
- 1 tsp Shrimp paste (optional)(or fish sauce)
- 2 stalks Lemongrass(white parts only, finely chopped)
- 0.5 cup Basil leaves(fresh, packed)
- 2 tbsp Vegetable oil
- 1 tsp Sugar
- 3 pieces Candlenuts or macadamia nuts (optional)(for thickening the paste)
👨🍳 Instructions
- 1
Score the fish on both sides with a knife. Rub the fish with salt and lime juice, then let it marinate for about 15-20 minutes.
- 2
Prepare the spice paste: In a food processor or blender, combine shallots, garlic, ginger, red chilies, turmeric powder, shrimp paste (if using), lemongrass, basil leaves, vegetable oil, sugar, and candlenuts (if using). Process until a smooth paste forms.
- 3
Assemble the packets: Lay out a banana leaf (or foil). Spoon a generous amount of the spice paste onto the leaf. Place a marinated fish on top of the paste. Spoon more paste over and inside the fish's cavity, ensuring it's well coated.
- 4
Wrap the fish tightly in the banana leaf, folding the edges to seal. Secure with toothpicks or kitchen twine if needed.
- 5
Steam the wrapped fish in a steamer basket over boiling water for 15-20 minutes, or until the fish is cooked through.
- 6
Alternatively, after steaming, unwrap the fish and grill it for about 6-8 minutes per side, or grill the wrapped packets for about 6-8 minutes per side until lightly charred.
- 7
Carefully unwrap the fish and serve hot, traditionally with rice.
💡 Pro Tips
- ✓Wilt the banana leaves by briefly passing them over a low flame or dipping them in hot water to make them pliable and prevent tearing.
- ✓Adjust the amount of chilies to your preferred level of spiciness.
- ✓If candlenuts are unavailable, you can omit them or use a small amount of macadamia nuts.
- ✓Ensure the banana leaf packets are well-sealed to prevent moisture loss during steaming.
🔄 Variations
- Use fish fillets instead of whole fish for quicker cooking.
- Add other aromatics like galangal or kaffir lime leaves to the spice paste.
- Serve with a side of budu sauce (fermented anchovy sauce).