Entree: Indonesia – Sundanese West Java – Pepes Ikan (Steamed seasoned fish wrapped and cooked in banana leaves)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

- 4 whole mackerel, approx. 8 oz (225 g) each, cleaned and gutted
- 4 large banana leaves, rinsed and softened over flame for wrapping
- 6 shallots, roughly 3.5 oz (100 g), peeled
- 4 garlic cloves, about 0.5 oz (15 g)
- 1 red bird's eye chile, about 0.8 oz (25 g) (adjust to taste)
- 2 red chilies (seeding optional), about 1 oz (30 g)
- 3 candlenuts, about 0.5 oz (15 g) (or substitute macadamia nuts)
- 1 inch (about 10 g) fresh turmeric, peeled (or 1 tsp / 3 g ground turmeric)
- 1 inch (about 10 g) galangal, peeled (or 1 tsp / 3 g ground galangal)
- 2 stalks lemongrass, white bottoms bruised and thinly sliced
- 4 kaffir lime leaves, torn
- 1 tsp (2 g) coriander seeds, toasted
- 2 tbsp (30 ml) neutral oil, plus extra for brushing
- 1 tsp (6 g) kosher salt, or to taste
- 1 tsp (5 g) palm sugar or light brown sugar
- 1 tsp (5 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 small tomato, sliced (optional), about 3 oz (85 g)

Instructions

1. Soak and prepare leaves: briefly pass banana leaves over a low flame or dip in hot water to make pliable; cut into 4 large sheets and set aside.
2. Make spice paste: in a blender or mortar and pestle combine shallots, garlic, chilies, candlenuts, turmeric, galangal, coriander seeds, 2 tbsp (30 ml) oil, salt, and palm sugar; blend or pound to a coarse-smooth paste. Mix in tamarind paste or lime juice.
3. Prepare fish: rinse and pat dry the mackerel. Score each side in 2–3 shallow slashes. Rub a generous amount of the spice paste inside the cavity and into the slashes. Place a few thin slices of lemongrass and a torn kaffir leaf inside each fish. If using, tuck a tomato slice on top.
4. Wrap fish: place each fish on a prepared banana leaf, spoon any remaining paste over the fish, fold leaf to enclose and secure with kitchen twine or toothpicks; brush the outside with a little oil.
5. Steam or grill: steam the wrapped fish in a steamer basket over boiling water for 20–25 minutes until fish is opaque and flakes easily. Alternatively, grill over medium heat for 10–12 minutes per side, turning once, until leaf is charred and fish cooked through.
6. Serve: carefully unwrap and serve hot with steamed rice and sambal or lime wedges on the side.