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.
Serves 4
Blend shallots, chillies, and lemongrass with oil into a coarse paste.
Rub paste generously all over the fish, including inside the cavity.
Place each fish on a banana leaf piece, fold edges over firmly, and secure with toothpicks or kitchen string.
Steam parcels over boiling water for 25β30 minutes until fish is cooked through.
Open parcels at the table and serve with steamed rice.
Score the fish deeply so the paste penetrates.
Soften banana leaves briefly over a flame to make them pliable.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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 β 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.
Refrigerate up to 2 days. Reheat by steaming for 5 minutes.
Banana-leaf steaming is a technique shared across maritime Southeast Asia and was brought to Timor through centuries of trade with Indonesian islands.
Yes β grill the parcels over medium heat for 15 minutes per side.
Asian grocery stores usually stock fresh or frozen banana leaves.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (200g / 7.1 oz) Β· 4 servings total
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