Dinner Party · Indonesian
Ikan Pepes
Indonesian fish steamed inside banana leaves to trap the moisture. The aromatic herb paste steeps into the fish as it cooks.
Why This Works
Steaming in banana leaves traps all the volatile aromatic oils inside, concentrating the flavor into the fish.
The Upgrade
Include a small slice of tomato inside the parcel for extra moisture and acidity.
Chef's Secret
Michelin TechniqueSoftening the banana leaves over an open flame for 10 seconds before folding prevents them from cracking.
Ingredients
Total time including resting: 45 min
Directions
Blitz shallots, garlic, candlenuts, turmeric, and lemongrass into a fine paste.
5 minSeason fish fillets with salt and the aromatic paste.
2 minPlace each fillet on a banana leaf and top with fresh basil leaves.
2 minFold the banana leaves tightly to create a sealed parcel, securing with toothpicks.
5 minSteam the parcels over boiling water until the fish is flaky and cooked through.
20 minRemove from steamer and char the exterior of the leaves slightly in a hot pan for aroma.
3 minServe the parcels closed, allowing the diner to reveal the steam and aromatics.
Wine Pairing
Albariño
White Wine
The BottlePazo de Señorans Albariño
The saline minerality of a top-tier Albariño mirrors the freshness of the steamed fish. Its herbaceous aromatic profile harmonizes perfectly with the aromatics infused from the banana leaves.
Nutrition per Serving
310
calories
30g
protein
5g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Urap Sayur
Toss blanched long beans and bean sprouts with seasoned shredded coconut to provide an earthy, textured side that matches the Indonesian flavor profile.
Ingredients
Directions
Steam the long beans and bean sprouts for 2 minutes until vibrant and crisp-tender; shock in ice water and drain thoroughly.
In a dry skillet over medium heat, toast the grated coconut for 3 minutes until fragrant.
Add the curry paste to the coconut, stirring for 2 minutes to cook out the raw aromatics.
Fold in the palm sugar and sea salt until fully incorporated.
Remove from heat and allow the mixture to cool to room temperature.
Gently toss the blanched vegetables with the coconut mixture and kaffir lime leaves before serving.
Side Dish
Steamed Fragrant Rice
Serve with jasmine rice cooked with a pandan leaf to provide a neutral base that soaks up the aromatic juices from the banana leaves.
Ingredients
Directions
Rinse the jasmine rice under cold running water until the starch runs clear; drain thoroughly.
Combine the rinsed rice, measured water, sea salt, and the knotted pandan leaf in a medium heavy-bottomed pot.
Bring the mixture to a gentle boil over medium-high heat uncovered.
Once the water level reaches the surface of the rice, reduce heat to the lowest setting and cover with a tight-fitting lid.
Steam undisturbed for 15 minutes, then remove from heat and let rest covered for 5 additional minutes.
Fluff the rice gently with a fork and discard the pandan leaf before service.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.
Good, but mine came out slightly overdone — I'd shave a few minutes off.