Entree: Timor-Leste – Southern Culinary Region – Ikan Pepes (Fish spiced with aromatics, wrapped in banana leaves and steamed or grilled)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (total about 24 oz / 680 g) — firm white fish like snapper, mackerel, or trevally
- 4 banana leaves, each about 10 x 12 in (25 x 30 cm), cleaned and softened over flame or hot water
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (60 ml) coconut milk (optional, for a richer sauce)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 4 shallots (about 60 g), peeled
- 3 cloves garlic (about 9 g)
- 2 red chilies, seeded for milder heat, or leave whole for more heat
- 1 tsp (2 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled and chopped
- 1 inch (25 g) galangal or fresh ginger, peeled and chopped
- 1 stalk lemongrass, white part only, finely sliced (about 1 tbsp / 6 g)
- 4 kaffir lime leaves, ribs removed, thinly sliced (or 1 tbsp / 6 g lime zest if unavailable)
- 1/4 cup (10 g) fresh basil or kemangi (lemon basil) leaves
- 1 tbsp (15 ml) sweet soy sauce (kecap manis) or 1 tbsp (15 ml) light soy sauce for less sweetness
- Toothpicks or kitchen twine for securing parcels

Instructions

1. Make the spice paste: in a mortar and pestle or food processor, combine shallots, garlic, chilies, turmeric, galangal (or ginger), and lemongrass; pound or pulse to a coarse paste. Transfer to a bowl and stir in lime juice, 2 tbsp (30 ml) vegetable oil, coconut milk (if using), kaffir lime leaves or zest, and sweet soy sauce; season with 1 tsp salt and 1/2 tsp pepper.
2. Pat fish fillets dry and rub the spice paste generously on both sides of each fillet. Place a few basil leaves on each fillet and fold a bit more paste on top.
3. Cut banana leaves into individual portions and warm briefly over a low flame or in hot water so they become pliable. Place each seasoned fillet in the center of a banana leaf, fold into a parcel and secure with toothpicks or kitchen twine.
4. To steam: arrange parcels in a steamer basket and steam over boiling water for 12–18 minutes, depending on thickness, until fish flakes easily. To grill: place parcels seam-side down on a medium-hot grill and cook 6–8 minutes per side, turning once, until fish is cooked through and banana leaf is charred in spots.
5. Carefully open parcels (watch for hot steam) and transfer fish to plates. Spoon any released juices over the fish and garnish with extra basil leaves and lime wedges. Serve with steamed rice.