Entree: Timor-Leste – Northern Culinary Region – Ikan Pepes (Spiced fish wrapped in banana leaf and steamed or grilled with fragrant herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 whole fish (mackerel, snapper, or trevally), approx. 6 oz (170 g) each, gutted and scaled, slit for stuffing
- Banana leaves for wrapping, wilted and cut into sheets, or aluminum foil as substitute
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, thinly sliced, about 3 oz (85 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 red chilies, sliced (adjust to taste), about 10 g
- 1 stalk lemongrass, white part finely sliced or bruised, about 15 g
- 1 tsp (5 g) ground turmeric or 1 inch (20 g) fresh turmeric, grated
- 4 kaffir lime leaves, thinly sliced (optional)
- 1/2 cup (15 g) fresh cilantro or culantro leaves, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) coconut milk (optional, for a richer sauce)

Instructions

1. Make the spice paste: in a mortar and pestle or blender, combine shallots, garlic, red chilies, lemongrass, turmeric, kaffir lime leaves, cilantro, salt, sugar, and lime juice. Pound or blend to a coarse paste, adding 1 tbsp (15 ml) oil if needed to bind.
2. Pat fish dry and rub a little oil over each. Stuff the spice paste into the cavity and rub under the skin and over the flesh of each fish so it is well coated.
3. Cut banana leaves to size, warm briefly over a flame or in hot water to make them pliable. Place each fish on a leaf, spoon any remaining paste and 1 tbsp (15 ml) coconut milk over the fish if using, then fold and secure the leaf into a tight parcel. If using foil, wrap tightly.
4. To steam: arrange parcels in a steamer basket over boiling water and steam for 18–22 minutes until fish is cooked through and flakes easily. To grill: place parcels on a medium-hot grill for 6–8 minutes per side, turning once, until fish is opaque and aromatic.
5. Carefully open parcels at the table or on a platter, garnish with extra fresh herbs and a squeeze of lime, and serve with steamed rice and sambal or sliced fresh chilies.