Indonesian · PANTRYHOP RECIPE
Pepes Ikan
55 minutes · 4 servings · omnivore
Pepes means food wrapped and cooked in leaves; this fish version is common across Java and Sunda.
Ingredients
Check you have the quantities below.
- 600 g white fish fillets
- 8 pieces banana leaves or foil
- 5 shallots
- 3 cloves garlic
- 2 cm piece turmeric
- 2 cm piece ginger
- 1 stalk lemongrass, finely sliced
- 1 tomato, sliced
- 1 teaspoon salt
- 1 tablespoon lime juice
Let’s make it
- Blend shallots, garlic, turmeric, ginger, lemongrass, salt, and lime juice into a paste.
- Coat the fish with the paste and place on banana leaves or foil with tomato slices.
- Wrap into neat parcels and seal well.
- Steam for 20 minutes, then bake at 200 C/400 F for 10 to 12 minutes, or until the fish reaches 63 C/145 F and is flaky.
Make small parcels so the fish opens easily for children at the table.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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