Ikan Pepes

About This Recipe

Ikan Pepes is a fragrant preparation found across Timor-Leste's coastal communities. Fresh fish is coated in a paste of chilli, shallots, and lemongrass, wrapped tightly in banana leaves, and steamed until the flavours meld together. The leaf parcel keeps the fish moist and imparts a subtle grassy aroma.

Ingredients

Serves 4

• 600 gwhole fish (snapper or mackerel), cleaned and scored
• 4shallots, roughly chopped
• 3red chillies, roughly chopped
• 2 stalkslemongrass, tender part only
• 2 tbspvegetable oil
• 4 largebanana leaf pieces (30 cm each)

Instructions

1. 1

   Make the paste

   Blend shallots, chillies, and lemongrass with oil into a coarse paste.

2. 2

   Coat the fish

   Rub paste generously all over the fish, including inside the cavity.

3. 3

   Wrap

   Place each fish on a banana leaf piece, fold edges over firmly, and secure with toothpicks or kitchen string.

4. 4

   Steam

   Steam parcels over boiling water for 25–30 minutes until fish is cooked through.

5. 5

   Serve

   Open parcels at the table and serve with steamed rice.

Variations

• •

  Use prawns or tofu instead of whole fish.

• •

  Add turmeric to the paste for a golden colour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 2 days. Reheat by steaming for 5 minutes.

Frequently Asked Questions