Pepes Ikan (Fish in Curry Sauce) is a traditional East Timorese recipe (originating in Java, Indonesia) for a classic dish of fish coated in s spice paste that's steamed and grilled in a banana lef. The full recipe is presented here and I hope you enjoy this classic East Timorese version of: Fish in Curry Sauce (Pepes Ikan).
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Pepes ikan is an Indonesian dish consisting of fish marinated in a rich, aromatic spice blend, wrapped in banana leaves, and then steamed or grilled. It originates from the Sundanese cuisine of West Java, though it is popular across many parts of Indonesia and often adapted according to regional preferences.
The name “pepes” refers to the cooking technique of enclosing seasoned ingredients in banana leaves before applying gentle heat, allowing the flavours to infuse and the fish to cook in its own juices. “Ikan” simply means fish in Indonesian, and a variety of freshwater or saltwater fish can be used, such as mackerel, tilapia, carp, or snapper.
The dish has entered the culinary traditions of East Timor where it is commonly prepared.
Ingredients:
4 whole horse mackerel or similar fish, cleaned and scaled
Banana leaves for wrapping
For the Curry paste:
1 tbsp tamarind pulp soaked for 5 minutes.
2 tbsp warm water
6-10 red finger chillies chopped
1 lemongrass stalk only the inner part of the bottom 10 cm, thinly sliced
8 candlenuts (macadamia nuts can be substituted)
1 small ripe tomato
1/2 tsp ground turmeric
1/2 tsp dried shrimp paste, toasted
1 tbsp finely chopped palm sugar (brown sugar can be substituted)
15g lemon basil leaves
For the fish marinade:
1 lime sliced in half
1 tsp salt
Method:
Score the fish several times then rub all over with the lime and rub inside and out with the salt. Set aside in a dish until needed.
Grind all of the curry ingredients in a food processor until you have a smooth paste (about 2 minutes).
Rinse 4 banana leaves (one for each fish). Take 1/3 of the curry mixture and divide between the banana leaves, arranging in the centre. Divide another 1/3 of the mixture between the fish, rubbing it into the belly.
Sit the fish on the banana leaf then top the fish with the remaining curry mixture. Rub this into the side of the fish, making sure it's nicely coated. Roll the fish up in the banana leaf to form a packet. Wrap the ends tightly and secure with a piece of bamboo or toothpick.
Traditionally these parcels were cooked in the embers of a charcoal fire. However, you can add them to a steamer basket and steam for 20 minutes. After this time, transfer the fish to a barbecue grid and barbecue for 6 minutes.
Unwrap the parcel on a plate and serve with rice and chopped basil to garnish.
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