Pepes ikan is a quiet dish. There is no frying oil singing in the pan, no dramatic browning, no rush. What you hear instead is steam. A lid settling onto a pot. Banana leaves softening as heat passes through them.

 

This is how fish is treated when freshness matters. When spice should perfume, not overpower. In many Javanese and Sundanese households, pepes is chosen when the fish has come in that morning, when the leaves are still flexible, when time allows for wrapping things carefully by hand.

 

The banana leaf is not packaging. It is an ingredient. As it heats, it releases a grassy, slightly sweet aroma that settles into the fish. Inside, the spice paste melts gently, turmeric staining everything yellow, lemongrass and kaffir lime leaf staying just beneath the surface.

 

The fish cooks in its own moisture. No crisp edges, no dryness. It flakes softly, carrying spice rather than wearing it. This is food meant to be opened at the table. The leaf peeled back. Steam escaping. Someone leaning in without realizing they have done so.

 

Pepes ikan is often served with simple things. Rice, always. Sambal for those who want heat added later. Lalapan, raw cucumber or basil leaves, for contrast. Nothing heavy. Nothing fried unless the day asks for it.

 

It is a dish that reminds you that Indonesian cooking does not rely on oil for depth. It relies on restraint, layering, and patience.

 

Pepes Ikan – Authentic Family Recipe

 

Ingredients (serves 4)

 

• 600 g white fish fillets (mackerel, snapper, or sea bass)

  1.3 lb

• Banana leaves, softened over heat

• Toothpicks or kitchen string

 

Spice paste

 

• 6 shallots

• 3 cloves garlic

• 3 cm fresh turmeric or 1½ tsp ground turmeric

• 2 cm ginger

• 2 candlenuts

• 2 red chilies (adjust to taste)

• 1 tsp salt

• ½ tsp sugar

 

 

Aromatics

 

• 2 stalks lemongrass, thinly sliced

• 4 kaffir lime leaves, finely sliced

• 2 tomatoes, sliced

• Thai basil or kemangi leaves

• Lime wedges (optional, for serving)

 

Method

 

Blend all spice paste ingredients into a smooth paste. Rub the paste gently over the fish fillets.

 

Lay out banana leaves and place portions of fish in the center. Top with lemongrass, kaffir lime leaf, tomato slices, and basil. Fold the banana leaves into neat parcels and secure with toothpicks.

 

Steam the parcels over medium heat for 25–30 minutes until the fish is cooked through and fragrant.

 

For a traditional finishing touch, the parcels can be briefly grilled or placed under a hot grill for a few minutes to lightly toast the banana leaf.

 

Serve hot, still wrapped.

 

Cultural note

 

Pepes is about trust. Trust in the fish, in the spice balance, in the leaf doing its work. It is often cooked in advance and reheated gently, allowing flavors to settle even deeper.

 

 

To serve with

 

• Steamed rice

• Sambal terasi or sambal rawit

• Lalapan: cucumber, basil, cabbage

• Optional ikan asin on the side

 

Ayo Makan-Makan