Entree: Timor-Leste – National Cuisine – Ikan Pepes (Banana-leaf steamed or grilled fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 firm white fish fillets (e.g., snapper or trevally), approx. 6 oz (170 g) each
- 3 shallots, approx. 2 oz (60 g)
- 3 cloves garlic, approx. 0.5 oz (15 g)
- 2 red chilies, approx. 0.7 oz (20 g), seeded if milder heat desired
- 1 inch (25 mm) fresh turmeric or ginger, approx. 0.4 oz (12 g), grated
- 1 stalk lemongrass, white part only, finely sliced (use the inner 2–3 inches (5.08 to 7.62 cm))
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt
- 2 kaffir lime leaves, finely shredded (or 1 tsp (5 ml) lime zest)
- 6 Thai basil (kemangi) leaves or cilantro leaves (about 0.18 oz (5 g))
- Banana leaves for wrapping
- Toothpicks or kitchen twine for securing

Show original ingredient measurements

- 2 firm white fish fillets (e.g., snapper or trevally), approx. 6 oz (170 g) each
- 3 shallots, approx. 2 oz (60 g)
- 3 cloves garlic, approx. 0.5 oz (15 g)
- 2 red chilies, approx. 0.7 oz (20 g), seeded if milder heat desired
- 1 inch (25 mm) fresh turmeric or ginger, approx. 0.4 oz (12 g), grated
- 1 stalk lemongrass, white part only, finely sliced (use the inner 2–3 inches)
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt
- 2 kaffir lime leaves, finely shredded (or 1 tsp lime zest)
- 6 Thai basil (kemangi) leaves or cilantro leaves (about 5 g)
- Banana leaves for wrapping
- Toothpicks or kitchen twine for securing

Instructions

1. Make the spice paste: pound or blitz shallots, garlic, chilies, grated turmeric/ginger, sliced lemongrass, oil, fish sauce, lime juice, and salt to a coarse paste.
2. Prepare banana leaves by passing them briefly over a flame or dipping in hot water so they become pliable; cut into pieces large enough to wrap each fillet and pat dry.
3. Place each fish fillet on a banana-leaf piece. Spread half the spice paste evenly over each fillet, tuck shredded kaffir lime leaves and basil leaves on top, then fold the banana leaf over the fish and secure with toothpicks or twine.
4. Cook the packages: steam in a steamer basket over simmering water for 15–20 minutes until fish flakes easily, or grill the wrapped packages over medium heat (indirect if possible) about 10–12 minutes per side, until cooked through and fragrant.
5. Open the banana leaves at the table to release the aroma and serve the ikan pepes hot with steamed rice and lime wedges.