Balinese Steamed Fish In Banana Leaves (pepes Ikan)
Balinese Steamed Fish in Banana Leaves, also known as Pepes Ikan, is a traditional dish from the beautiful island of Bali, Indonesia. This dish is bursting with aromatic flavors and is a perfect representation of the rich and diverse Balinese cuisine.
Ingredients
- 4 pieces of white fish fillets
- 8 kaffir lime leaves, thinly sliced
- 4 lemongrass stalks, white part only, thinly sliced
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 red chilies, thinly sliced
- 1 teaspoon shrimp paste
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons coconut milk
- 4 banana leaves, cut into 8 pieces (for wrapping)
Instructions
- In a bowl, mix together the kaffir lime leaves, lemongrass, shallots, garlic, red chilies, shrimp paste, turmeric powder, salt, sugar, and coconut milk.
- Place each fish fillet on a piece of banana leaf. Spoon the spice mixture over the fish.
- Wrap the banana leaves around the fish to form parcels and secure with toothpicks.
- Steam the fish parcels for 20-25 minutes until the fish is cooked through.
- Serve the Balinese Steamed Fish in Banana Leaves hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 10g
Supplies
Steamer
Tools
Knife Cutting board Bowl
Serving suggestions
Serving Suggestions: Serve with steamed rice and a side of sambal matah (Balinese raw chili sambal).
Tips & tricks
Tips: Make sure to secure the banana leaf parcels tightly to trap the steam and flavors inside while steaming.
Cost
$15