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Overview

Pepes Ikan

Pais Lauk, Pepes Ikan Mas, Ikan Pepes

This pepes ikan recipe makes Indonesia's banana-leaf fish parcels: mackerel coated in a turmeric, chilli and lemongrass spice paste, wrapped with tomato and lemon basil, steamed until tender and finished over the grill. One serving is about 238 g (one parcel).

Pepes is a Sundanese and Javanese way of cooking: food is coated in a spice paste, wrapped in banana leaf and steamed, so the leaf keeps everything moist and perfumes the dish as it cooks. The most common fish for pepes in West Java is carp (ikan mas), caught from the region's ponds; this version uses mackerel, a firm and widely available fish that holds its shape inside the parcel. The spice paste — bumbu — is the heart of the dish: shallots, garlic, chilli, turmeric, ginger, lemongrass, candlenut and tamarind, with tomato and lemon basil tucked in on top. Pepes is not the same as Malaysian Ikan Bakar, which is grilled from raw in its leaf with sambal, and it is not Ayam Betutu, the Balinese chicken cooked in banana leaf — here the fish is steamed first, and the grill only scorches the leaf at the end, for scent. The parcels are opened at the table, which is half the pleasure of the dish.

Pairs well with: Steamed rice, cucumber & iced tea

Provenance

Indonesia flag Indonesia

West Java Banana-Leaf Classic

East & South Asia

Time Dedication

55m

25m prep • 30m cook

Batch Yield

4 Servings

453 kcal per serving

1 serving ≈ 238 g

Technical Skill

Intermediate

Medium (Steaming)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family dinners, weekend cooking, Indonesian food nights, rice-table meals Cost: Low — about $2–3 per serving at home
Tags: Seafood Fish Spicy Savory Steamed
An opened banana-leaf parcel of pepes ikan, showing spiced mackerel with red chillies and herbs, on a bamboo mat

West Java Banana-Leaf Classic

Photo: Gunawan Kartapranata, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A home-style pepes ikan with mackerel in a turmeric-chilli spice paste, steamed in banana leaf and finished over the grill.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 55m
P

Prep Stage: Spice Paste, Fish and Leaves

25 Mins • Four Parcels

Make the bumbu paste and season the fish. Warm the banana leaves briefly over a flame or in hot water so they fold without cracking, and set up the steamer with rapidly boiling water. Have toothpicks ready for pinning the parcels.

Maestro Tip: A mortar and pestle gives the smoothest paste — a small blender needs the oil and lime juice to get going.

  1. 1

    Make the Bumbu Spice Paste

    15 Mins Room temperature, about 20°C (68°F)

    Pound or blend the shallots, garlic, chillies, turmeric, ginger, lemongrass, candlenuts, shrimp paste, tamarind and oil into a smooth, thick paste, adding the lime juice a little at a time if the blender needs help.

    A mortar and pestle gives the best texture; a small blender needs the oil and lime juice to get going.

    Done when: The paste is smooth, thick and deep orange-red, with no visible chunks.

  2. 2

    Season the Fish and Fill the Parcels

    10 Mins Room temperature, about 20°C (68°F)

    Rub the fish fillets with the salt and lime juice. Spread the spice paste thickly over each fillet, top with tomato wedges and lemon basil leaves, then set each fillet on a banana leaf, fold the leaf into a neat parcel with the seam underneath and pin it shut with toothpicks.

    Warm the leaves briefly over a flame or in hot water first — they become flexible and will not crack when folded.

    Done when: Each parcel is tightly folded with the seam underneath and pinned shut.

  3. 3

    Steam the Parcels

    25 Mins Boiling water, 100°C (212°F)

    Arrange the parcels seam-side down in a steamer basket over rapidly boiling water. Cover and steam for 25 minutes, until the fish is opaque and flakes easily — the thickest part must reach 63°C (145°F).

    Do not lift the lid in the first 15 minutes — the steady steam is what cooks the fish gently.

    Done when: The fish flakes easily and the leaf has darkened and softened.

  4. 4

    Char the Parcels Briefly

    5 Mins Grill, about 200°C (400°F)

    Lay the steamed parcels on a hot grill or under a hot broiler for 2–3 minutes per side, until the leaf is scorched in places and smells smoky.

    This is the difference from Malaysian Ikan Bakar, which is grilled from raw — here the grill only scents the leaf, because the fish is already cooked by the steam.

    Done when: The leaf is charred at the edges and fragrant; the fish inside stays moist.

  5. 5

    Rest and Open at the Table

    5 Mins Room temperature, about 20°C (68°F)

    Rest the parcels for 3 minutes, then open each one at the table so the steam escapes in front of everyone. Serve with steamed rice.

    The leaf is not eaten — push it aside and eat the fish with rice.

    Done when: The parcel opens to reveal moist, spice-coated fish.

Finishing Touches & Plating

Open the parcels at the table so the steam and the scent of banana leaf, turmeric and basil escape in front of everyone.

Nutritional Physiology & Benefits

Nutrition

Energy

453

kcal / serving

Protein

31g

Complete AA

Carbs

18g

Complex

Fats

29g

Healthy

Per serving (4 servings · 1 serving ≈ 238 g)
Energy453 kcal
Protein31 g
Carbohydrates18 g
Fat29 g
Fibre3.2 g
Sugar8.3 g
Sodium585 mg
Per 100g
Energy191 kcal
Protein13.1 g
Carbohydrates7.6 g
Fat12.1 g
Fibre1.3 g
Sugar3.5 g
Sodium246 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12 and vitamin D (mackerel), vitamin C (chilli, tomato, lime), vitamin A (chilli, tomato).

Protein and Omega-3 from Mackerel

About 31 g of protein and omega-3 fats per parcel, from the mackerel.

Light Steaming, No Frying

Steaming in banana leaf needs only a spoon of oil and keeps the fish moist without frying.

Flavour from Herbs and Spices

Turmeric, ginger, lemongrass and lemon basil bring aroma and flavour without adding sugar or salt.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain steamed jasmine rice soaks up the spice paste and balances the heat.

Cucumber and Lettuce

Cool cucumber and a little lettuce — the classic lalapan — refresh the mouth after the chilli.

Drinks

Iced Tea

Unsweetened iced tea cools the palate between bites of the spiced fish.

More Pairings

Sambal

A spoon of sambal on the side for anyone who wants more heat than the parcel itself brings.

Complete menu

Pepes Ikan with steamed jasmine rice, cucumber and a glass of iced tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Over-Steaming the Fish

Steaming much longer than 25 minutes dries the fish out and turns the spice paste bitter — check the fish at 25 minutes and take the parcels off the heat as soon as they flake. This is general cooking advice, not medical advice.

Leaving Opened Parcels Out Too Long

Opened parcels left sitting at room temperature for more than 2 hours are no longer safe to eat — refrigerate leftovers promptly and reheat them to 74°C (165°F). This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA fragrant, satisfying dinner — one parcel with rice is a full meal.
  • ChildrenUse one chilli instead of two and skip the shrimp paste for a milder parcel; check carefully for small bones.
  • ElderlySoft, moist fish that is easy to chew; check for small bones before serving.
  • Pregnant womenThe fish is cooked right through to 63°C (145°F); Atlantic mackerel is a low-mercury choice — ask your clinician if unsure.
  • Breastfeeding womenA protein-rich meal with omega-3 fats; the chilli level can be turned down to taste.
  • AthletesAbout 31 g of protein per parcel makes this a strong post-training dinner.
  • Weight gainAdd a second parcel or an extra spoon of rice to raise the energy of the meal.
  • Weight lossAt 453 kcal with 31 g of protein, one parcel with rice and cucumber is filling without being heavy.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 18.1 g of carbohydrate per parcel — low for a dinner; the rice on the side is the bigger carbohydrate source.
  • High blood pressureAbout 585 mg of sodium per parcel; use less salt and shrimp paste if you need to cut sodium.
  • Kidney diseaseFish is high in potassium and phosphorus; ask your clinician whether this portion suits your plan.
  • GoutMackerel is moderately high in purines; keep the portion to one parcel and ask your clinician if unsure.
  • Stomach issuesThe chilli and spice paste can irritate a sensitive stomach — use one chilli and skip the shrimp paste.
  • Cardiovascular diseaseMackerel brings omega-3 fats, but watch the sodium from the salt and shrimp paste.
  • Fatty liverSteamed, not fried, so the fat is mostly the fish's own omega-3s; keep the rice portion modest.
  • Food allergiesContains fish (mackerel), shellfish (shrimp paste) and tree nuts (candlenuts) — do not serve to anyone with these allergies.
  • Special therapeutic dietsFollow your clinician's guidance on fish, sodium and purines; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, then refrigerate in a sealed container; keep unopened parcels wrapped in their leaves.
In the fridge
Opened parcels in a sealed container, up to 2 days.
In the freezer
Unopened parcels, well wrapped, up to 1 month; thaw overnight in the fridge.
How to reheat
Steam unopened parcels for 10 minutes, or microwave an opened parcel until it reaches 74°C (165°F).
Freezing recommended
Yes — unopened parcels freeze well for up to 1 month.
Signs it has spoiled
Sour smell, slimy texture or a grey, dull colour on the fish.

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