Medium1.5 hours
Where it comes from
Pepes Ikan hails from the lush, green landscapes of West Java, where the use of banana leaves as cooking wraps is a centuries-old technique that enhances flavors while being eco-friendly.
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Sauces & Condiments
How it's made
- 1
Blend shallots, garlic, turmeric, galangal, and lemongrass into a smooth bumbu.
- 2
Rub the bumbu onto the mackerel, ensuring it is well coated.
- 3
Place the fish on a banana leaf, adding slices of tomato, bird's eye chili, and fresh basil.
- 4
Wrap the banana leaf securely around the fish, folding tightly.
- 5
Steam the wrapped fish until fully cooked and fragrant.
