Pepes Ikan (Indonesian Steamed Fish in Banana Leaves)

Ingredients

• 2 whole fish (e.g., Tilapia, Mackerel, Goldfish), cleaned and scored
• 2-3 large banana leaves, wilted over a flame or steamed to make them pliable
• String or toothpicks for securing

For the Fine Spice Paste (Bumbu Halus)

• 8-10 shallots
• 4-5 cloves garlic
• 3-4 red chilies (adjust to taste, remove seeds for less heat)
• 2-3 bird's eye chilies (optional, for extra heat)
• 3 cm fresh turmeric, peeled
• 2 cm ginger, peeled
• 3-4 candlenuts, pan-roasted until fragrant (or 2-3 tbsp raw cashews as substitute)
• 1 tsp shrimp paste (terasi), roasted
• 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 1 tbsp tamarind paste (or juice from 1/2 lime)

For Aromatic Additions

• 2 stalks lemongrass, bruised and sliced into 2-3 cm pieces
• 4-5 kaffir lime leaves, torn
• 4-5 Indonesian bay leaves (daun salam)
• 1 large tomato, sliced into thick rounds
• 1-2 green chilies, sliced diagonally (optional)
• 1 cup fresh basil leaves (kemangi)

Instructions

1. Prepare the Spice Paste: Grind all ingredients for the fine spice paste (shallots, garlic, red chilies, bird's eye chilies, turmeric, ginger, candlenuts, roasted shrimp paste, salt, sugar, tamarind paste) into a smooth paste using a food processor, blender with a little water, or a mortar and pestle.
2. Marinate the Fish: In a bowl, rub the fine spice paste all over the cleaned and scored fish, ensuring it gets into the scoring marks. Let it marinate for at least 30 minutes, or preferably an hour in the refrigerator.
3. Prepare Banana Leaves: Clean the banana leaves. Briefly pass them over an open flame (or steam them for a few minutes) until they become soft and pliable. This prevents cracking when folding. Cut into rectangular pieces large enough to wrap a fish.
4. Assemble the Pepes: Lay out a prepared banana leaf. Place a few pieces of bruised lemongrass, kaffir lime leaves, and Indonesian bay leaves in the center. Place one marinated fish on top. Evenly distribute sliced tomatoes, green chilies (if using), and a generous handful of fresh basil leaves around and on top of the fish.
5. Wrap the Fish: Fold the banana leaf to fully enclose the fish and its aromatics. Fold in the sides and then secure both ends tightly with string or toothpicks. Repeat for the second fish.
6. Steam the Pepes: Arrange the wrapped fish in a steamer basket. Steam over medium-high heat for 30-40 minutes, or until the fish is cooked through and the aroma is strong.
7. Optional Grilling/Roasting: For an enhanced smoky flavor and aroma, after steaming, you can grill or roast the wrapped pepes over medium heat for 10-15 minutes, flipping occasionally, until the banana leaves are slightly charred.
8. Serve: Serve the Pepes Ikan hot, directly in its banana leaf wrapper. Guests can open the packet themselves to enjoy the fragrant fish. Best served with steamed white rice.