Dinner Party · Indonesian
Pepes Ikan Kembung
Mackerel fillets coated in a spicy herb paste, wrapped in banana leaves and steamed until the aromatics shine.
Why This Works
Steaming within banana leaves preserves the moisture of the oily mackerel and traps the volatile essential oils of the herbs.
The Upgrade
Add a few sprigs of fresh Indonesian basil (kemangi) inside the leaf packet for an aromatic finish.
Chef's Secret
Michelin TechniqueToast the banana leaves over an open flame for 5 seconds until they turn vibrant green and pliable; this prevents them from cracking.
Ingredients
Total time including resting: 45 min
Directions
Combine blended shallots, garlic, chilies, candlenuts, and turmeric into a thick aromatic paste.
Rub the fish fillets thoroughly with the spice paste, adding the sliced lemongrass and lime leaves.
5 minLayer two sheets of banana leaf, place a fillet in the center, and fold tightly into a packet secured with toothpicks.
5 minArrange the packets in a steamer basket set over boiling water.
Steam covered, ensuring the steam is trapped to infuse the fish with the leaf aroma.
25 minRemove from steamer and let rest for a moment to allow the flavors to settle inside the pouch.
5 minServe the packets sealed; the reveal is part of the experience.
Wine Pairing
Dry Riesling
White Wine
The BottleDr. Loosen Blue Slate Riesling Trocken
The steamed mackerel needs a wine that mirrors its aromatic complexity. The steely acidity of this Riesling highlights the herb paste while cooling the lingering spice on the palate.
Nutrition per Serving
280
calories
26g
protein
6g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Stir-fried Water Spinach
Quickly sauté kangkung with garlic for a crisp, green side that complements the steam-cooked mackerel.
Ingredients
Directions
Ensure the water spinach is washed thoroughly and spun completely dry to prevent steaming during the sauté.
Heat a heavy wok or skillet over high heat until wisps of smoke appear.
Add the oil and sliced garlic, swirling for 15 seconds until fragrant and lightly golden.
Introduce the spinach to the wok, tossing rapidly to coat with the aromatics.
Add the oyster sauce, salt, and white pepper, continuing to stir-fry for exactly 60 seconds until just wilted but vibrant.
Transfer immediately to a warmed platter to retain the residual crunch.
Side Dish
Sambal Matah
Add a raw shallot and lemongrass chili relish to inject a sharp, fresh zing into the spiced fish.
Ingredients
Directions
Combine shallots, lemongrass, chilies, and lime leaves in a stainless steel mixing bowl.
Add the toasted shrimp paste and salt, massaging the aromatics with your fingers to release essential oils.
Heat the coconut oil in a small pan until just smoking.
Pour the hot oil directly over the aromatic mixture to lightly bloom the flavors.
Stir in the fresh lime juice immediately to balance the heat.
Adjust seasoning and serve room temperature alongside the fish.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Very approachable even for a beginner. Turned out great.
Really enjoyed this. I'd add a touch more acid next time, but very solid.