Chef-tested recipe
Banana-leaf parcels of snapper, hand-ground aromatic bumbu, kemangi, tomato, salam, and lime leaves
Pepes is an Indonesian technique in which seasoned food is enclosed in banana leaves and steamed, grilled, or cooked by both methods. Pepes ikan applies it to fish: the leaf traps moisture and aromatic oils while a final pass over charcoal perfumes the parcel and blisters the wrapper. Regional spice pastes differ, but shallot, garlic, chilli, turmeric, ginger or galangal, lemongrass, tomato, salam leaf, lime leaf, and kemangi are characteristic partners. This generous snapper version is naturally high in protein. The banana leaf is a cooking wrapper rather than food, and warming it first makes it supple enough to fold without splitting.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 35 mins
- Cook Time
- 25 mins
- Marinating Time
- 30 mins
- Total Time
- 1 hour 30 mins
- Cuisine
- Indonesian
- Course
- Main dishes
- Cooking Method
- Bumbu grinding, banana-leaf wrapping, steaming, and charcoal finishing
- Difficulty
- Intermediate
- Best Served With
- Best served with steamed jasmine rice, cucumber, lalapan herbs and vegetables, sautéed kangkung, sambal, and fresh lime.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Mortar and pestlepaid link
- Food processorpaid link
- Large skilletpaid link
- Steamer with lidpaid link
- Charcoal grillpaid link
- Basting tongspaid link
- Kitchen stringpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Instant-read thermometerpaid link
Ingredients
For the fish
- Skinless firm snapper fillets, cut into 12 portions: 1500 g
- Fine sea saltpaid link: 12 g
- Fresh lime juice: 45 ml
For the bumbu spice paste
- Asian shallots, peeled: 220 g
- Garlic cloves, peeled: 45 g
- Large red chillies, sliced: 120 g
- Bird’s-eye chillies: 4 whole
- Fresh turmeric, peeled: 35 g
- Fresh ginger, peeled: 30 g
- Fresh galangal, peeled: 35 g
- Lemongrass tender inner stalks, sliced: 60 g
- Candlenuts, toastedpaid link: 30 g
- Shrimp paste, toasted: 8 g
- Palm sugar, finely shavedpaid link: 15 g
- Ground coriander: 5 g
- Sunflower oilpaid link: 45 ml
For wrapping
- Large banana-leaf rectangles: 12
- Salam leaves: 12
- Makrut lime leaves, finely shredded: 12
- Ripe tomatoes, thinly sliced: 360 g
- Fresh kemangi or lemon basil leaves: 60 g
- Spring onions, thinly sliced: 120 g
For serving
- Cooked jasmine ricepaid link: 900 g
- Cucumber, sliced: 360 g
Preparation Overview
Portion and dry the fish before seasoning it with salt and lime. Toast the candlenuts and shrimp paste, then pound or process the bumbu until cohesive but still textured. Wipe the banana leaves clean and pass them briefly over a low flame or through boiling water until glossy and flexible. Prepare toothpicks or kitchen string before assembling.
Method
Season the fish. Toss the snapper with salt and lime juice and refrigerate while the spice paste is prepared.
Grind the bumbu. Pound the shallots, garlic, red and bird’s-eye chillies, turmeric, ginger, galangal, lemongrass, candlenuts, shrimp paste, palm sugar, and coriander to a coarse paste.
Cook the paste. Heat the sunflower oil in a skillet over medium heat and fry the bumbu for 8 to 10 minutes until fragrant, thick, and no longer raw. Cool for 10 minutes.
Marinate the fish. Coat the snapper with the cooled bumbu and refrigerate for 30 minutes.
Soften the leaves. Pass each clean banana-leaf rectangle briefly over a low flame until pliable, taking care not to burn holes.
Build the parcels. On each leaf place one salam leaf, fish, tomato, shredded lime leaf, kemangi, and spring onion. Spoon over remaining bumbu.
Seal securely. Fold the long sides over the fish, tuck in the ends, and secure each packet with toothpicks or kitchen string.
Steam the pepes. Arrange the parcels in a steamer and cook over steadily simmering water for 15 to 18 minutes until the fish reaches 63°C.
Finish and serve. Grill the parcels over hot charcoal for 2 to 3 minutes per side until the leaves blister and smell smoky, then serve with jasmine rice and cucumber.
Beginner Technique Notes
Fresh turmeric stains hands and boards; wear gloves and use a non-porous work surface.
Cooking the bumbu first removes the harshness of raw shallot and gives the short-steamed fish a complete flavour.
Warm banana leaves only until glossy and flexible. Brittle leaves tear, while charred leaves develop holes.
Leave space between steamer parcels so steam can circulate around each one.
Open packets away from the face because a concentrated burst of hot aromatic steam escapes.
Tips and Variations
Whole small mackerel, tilapia, or sea bream are traditional-style alternatives; score them and adjust steaming time to their thickness.
Kemangi has a distinctive citrus-clove aroma. Lemon basil is the closest practical substitute and should remain separate from ordinary sweet basil.
If salam leaves are unavailable, omit them rather than treating dried Mediterranean bay as an identical replacement.
A very hot oven grill can blister the steamed parcels when charcoal is unavailable, though it will add less smoke.
Do not serve the banana leaf as edible. It perfumes and protects the fish but is peeled back at the table.
Serving Ideas
- Give each diner two closed parcels on a plate with rice and cucumber. Opening the leaf at the table releases the lemongrass, turmeric, basil, and charcoal aroma; fold the darkened leaf outward to frame the bright fish and tomato.
Storage
Cool unopened cooked parcels promptly and refrigerate for up to 2 days. Reheat in a steamer until the fish reaches 74°C. The cooked fish can be frozen for up to 1 month, but remove it from the banana leaf first because the wrapper becomes brittle.
Nutritional Value
Allergen Notes
Contains fish, tree nuts from candlenuts, and crustacean from shrimp paste. Check shrimp paste and spices for gluten, soy, and cross-contact declarations. Raw candlenuts should not be eaten; toast and cook them thoroughly.
Frequently Asked Questions
What does pepes mean?
It refers to an Indonesian banana-leaf cooking technique used for fish, chicken, tofu, mushrooms, and other foods.
Is pepes ikan steamed or grilled?
It can be steamed, grilled, or both. Steaming cooks gently and a final grill adds the prized banana-leaf smoke.
Can I eat the banana leaf?
No. Open it as a wrapper and eat the fish and aromatics inside.
Why cook the spice paste before wrapping?
The fish steams quickly, so preliminary frying ensures dense roots and raw shallot taste fully cooked.
Can the parcels be assembled ahead?
Yes. Refrigerate them for up to 6 hours and steam directly from chilled, allowing a few extra minutes.
