Pais Ikan
Pais Ikan is a traditional Malaysian dish where fish is marinated in a flavorful paste of chilies, herbs, and spices, then wrapped in banana leaves and grilled or steamed until tender and aromatic. The banana leaf imparts a subtle, earthy fragrance to the fish, creating a moist and succulent result. It's a simple yet delicious way to enjoy fish, often found in Malay and Indonesian cuisine, with regional variations across Malaysia.
🧂 Ingredients
- 500 g Fish fillets (e.g., mackerel, snapper, sea bass)
- as needed Banana leaves, softened
- 4 stalks Red chilies
- 5 cloves Shallots
- 1.5 cm Ginger
- 2 stalks Lemongrass, white part only
- 2 tbsp Grated coconut (fresh or desiccated)
- 2 leaves Turmeric leaves, thinly sliced (optional)
- to taste Salt
- to taste Sugar
- 1 tsp Lime juice (optional)
👨🍳 Instructions
- 1
Prepare the marinade: In a blender or food processor, combine the red chilies, shallots, ginger, lemongrass, and grated coconut. Blend into a coarse paste. If using turmeric leaves, add them to the paste.
💡 Tip: Soften the banana leaves by passing them over a low flame or dipping them in hot water to make them pliable and prevent tearing. - 2
Season the paste with salt and sugar to taste. Add lime juice if desired for a touch of acidity.
💡 Tip: The balance of salt and sugar is key to the overall flavor. - 3
Clean the fish fillets and pat them dry. Coat the fish evenly with the prepared marinade.
💡 Tip: Ensure the fish is well-coated with the marinade for maximum flavor infusion. - 4
Cut the softened banana leaves into individual portions large enough to wrap each fish fillet. Place a portion of marinated fish onto each banana leaf.
💡 Tip: You can add a small dollop of extra marinade on top of the fish before wrapping. - 5
Fold the banana leaves to securely wrap the fish, creating neat parcels. You can secure them with toothpicks or kitchen twine.
💡 Tip: Ensure the parcels are sealed to prevent the marinade from leaking out during cooking. - 6
Cook the pais ikan: You can either grill the parcels over medium heat for about 10-12 minutes per side, or steam them for 15-20 minutes until the fish is cooked through and flakes easily.
💡 Tip: Grilling imparts a smoky flavor, while steaming results in a more tender texture. - 7
Serve hot, directly from the banana leaf parcels. Pais Ikan is often enjoyed with steamed rice.
💡 Tip: The banana leaf can be opened at the table for a more aromatic presentation.
💡 Pro Tips
- ✓Use fresh fish for the best flavor. Mackerel is a popular choice due to its rich flavor.
- ✓If turmeric leaves are unavailable, you can omit them or add a pinch of ground turmeric to the marinade.
- ✓Adjust the chili quantity according to your spice preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some regional variations include adding sliced onions or tomatoes within the banana leaf parcel.
- For a different texture, some recipes use a mixture of grated coconut and ground nuts in the marinade.