Ikan Pepes (Indonesian Steamed Fish in Banana Leaves)

• •4 medium fish fillets (e.g., mackerel, snapper, or tilapia)
• •4 large sheets banana leaves, softened over low heat or briefly boiled
• •8 large shallots, peeled and roughly chopped
• •5 garlic cloves, peeled and roughly chopped
• •7 medium red chilies, deseeded if desired, roughly chopped
• •3 small bird's eye chilies (cabe rawit), roughly chopped
• •4 candlenuts, pan-toasted until fragrant
• •1 inch piece fresh ginger, peeled and roughly chopped
• •1 inch piece fresh turmeric, peeled and roughly chopped
• •1 inch piece fresh galangal, peeled and roughly chopped
• •1 stalk lemongrass, white part only, thinly sliced
• •3 kaffir lime leaves, stems removed, thinly sliced
• •1 tablespoon tamarind paste
• •1 teaspoon palm sugar or granulated sugar
• •1 teaspoon salt
• •2 tablespoon vegetable oil
• •1 large tomatoes, thinly sliced
• •1 cup kemangi leaves (Indonesian lemon basil) or Thai basil
• •2 stalks lemongrass, bruised
• •4 kaffir lime leaves, whole
• • as needed toothpicks or kitchen string

Instructions

1. 1

   Prepare the banana leaves: Gently wipe the banana leaf sheets clean. To make them pliable and prevent tearing, either pass them quickly over a low flame until they slightly change color and become soft, or briefly dip them in boiling water for 30 seconds. Trim any hard edges.

2. 2

   Make the Bumbu (Spice Paste): Combine shallots, garlic, red chilies, bird's eye chilies (if using), toasted candlenuts, ginger, turmeric, galangal, sliced lemongrass, and sliced kaffir lime leaves in a food processor or mortar and pestle. Add 2 tablespoons of vegetable oil and blend until a smooth paste forms. If using a mortar, pound until very fine.

3. 3

   Sauté the Bumbu: Heat a small amount of oil in a pan over medium heat. Sauté the spice paste for 5-7 minutes, stirring constantly, until fragrant and the oil separates. This deepens the flavor. Stir in the tamarind paste, palm sugar, and salt. Cook for another 1-2 minutes. Let the bumbu cool slightly.

4. 4

   Prepare the Fish: Pat the fish fillets dry with paper towels. You can make a few shallow diagonal slits on each fillet to help absorb the flavors, though this is optional for fillets. In a bowl, gently coat the fish fillets evenly with the cooled bumbu paste. Let marinate for at least 15 minutes while you prepare the other ingredients.

5. 5

   Assemble the Pepes Packets: Lay a large banana leaf sheet on a clean surface. Place 1-2 whole kaffir lime leaves and one bruised lemongrass stalk section in the center of the leaf. Place one marinated fish fillet on top of the aromatics. Arrange a few slices of tomato and a generous handful of kemangi leaves over the fish.

6. 6

   Wrap the Packets: Carefully fold the banana leaf to enclose the fish and aromatics, creating a neat packet. Fold in the sides, then fold the top and bottom ends over, similar to wrapping a gift. Secure the packets tightly with toothpicks at both ends or tie them with kitchen string. Repeat for the remaining fish fillets.

7. 7

   Steam the Pepes: Arrange the wrapped fish packets in a steamer basket. Ensure there is enough water in the steamer pot, but not touching the basket. Bring the water to a boil, then reduce heat to medium-high. Steam the pepes for 20-25 minutes, or until the fish is cooked through and flaky.

8. 8

   Optional Grilling/Pan-frying: For a smoky flavor and slightly charred exterior, carefully remove the steamed packets from the steamer. Heat a grill pan or a griddle over medium-high heat. Place the packets on the hot surface and grill/pan-fry for 3-5 minutes on each side, until the banana leaves are slightly charred and fragrant. This step is optional but highly recommended.

9. 9

   Serve: Serve the Ikan Pepes hot, directly in their banana leaf packets. Guests can unwrap them at the table. It pairs wonderfully with steamed white rice.

Chef's Tips

• 💡**Banana Leaf Softening**: Don't skip softening the banana leaves. If they tear easily, they are not soft enough. Passing them over a flame also adds a subtle smoky aroma.
• 💡**Spice Paste Flavor**: Sautéing the bumbu paste after blending is crucial for developing a deeper, more complex flavor and removing any raw taste from the spices.
• 💡**Fish Choice**: While mackerel, snapper, or tilapia are common, you can use any firm white fish that holds up well to steaming. Ensure the fish is fresh.
• 💡**Adjusting Heat**: For less spice, reduce the number of red chilies and omit the bird's eye chilies. For more heat, add extra bird's eye chilies or leave the seeds in the red chilies.
• 💡**Kemangi (Basil)**: Fresh Kemangi (lemon basil) provides a distinct, refreshing aroma. If unavailable, Thai basil is a good substitute. Regular sweet basil can also work, but the flavor profile will be slightly different.
• 💡**Freezing**: Uncooked, wrapped pepes can be frozen for up to a month. Thaw in the refrigerator overnight before steaming.