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Fish, South and Southeast Asian

Pepes ikan with rice

Pepes ikan is an Indonesian dish of fish coated in a spice paste then steamed in a parcel, served here with white rice. This recipe serves 4 and takes 55 minutes, at a medium difficulty level, for €4.40 per person. The key to success is sealing the parcel tightly, which traps the steam and keeps the cod tender.

Tonight, pepes ikan, fish coated in a spice paste and steamed in a parcel Indonesian style, with white rice.

Pepes ikan with rice
Total time
55 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall

Pepes ikan is a change from simply pan fried fish. The cod cooks sealed inside its parcel with a paste of shallot, garlic, chili, ginger, and lemongrass, soaking up all those flavors as it steams. The flesh stays tender and gently spiced, with fresh basil and tomato melting inside the packet.

This is a dish to make when you have a bit of time on your hands, better suited to a more involved weeknight dinner or a weekend meal. The chili and raw garlic give it real character, so it's not the easiest recipe for young kids, but adults who enjoy bold Southeast Asian flavors tend to love it.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Shallots 3
  • Garlic 4 cloves
  • Fresh red chili 2
  • Fresh ginger 2 tsp
  • Lemongrass 1
  • Tomato 1
  • Fresh basil 12
  • Lime 1

Pantry

  • Turmericoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Blend the shallots, garlic, chilies, ginger, lemongrass, turmeric, salt, and a drizzle of oil into a paste.

    Set some chili aside if you're cooking for kids.

  2. Coat the cod fillets with the paste and let them sit. 15 min

    This resting time lets the flavors soak into the flesh.

  3. Place each fillet on a sheet of parchment paper with basil leaves and a tomato slice, then fold into a sealed parcel.

    If you don't have banana leaves, a parchment paper or foil parcel works just fine.

  4. Bake at 200°C. 20 min

    Check doneness by opening one parcel, the flesh should flake apart easily.

  5. Cook the rice in salted water, drain it, and serve the fish with a squeeze of lime. 12 min

    Open the parcels at the table, the aroma fills the room.

Our tips to get it right

  • Blend the spice paste quite finely, a coarse texture won't coat the fish as evenly.
  • Pick thick cod fillets, they hold up better during steaming without drying out.
  • Set the parcel on a cold baking sheet before putting it in the oven, so the cooking starts evenly.

The variations

  • Swap the cod for salmon or monkfish, their firm flesh works just as well in a parcel.
  • For a vegetarian version, use firm tofu blocks instead of fish and cut the cooking time by a few minutes.
  • For a quicker version, make the spice paste the night before and let the fillets marinate in the fridge overnight.

What to serve it with

  • Steamed white or jasmine rice
  • Fresh sliced cucumber
  • Iced green tea or lemon water

Storage

Pepes ikan keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the texture of cooked fish. Reheat it gently by steaming or in a low oven so the flesh doesn't dry out.

Questions about this dish

Can you replace the lemongrass if you can't find any?

You can use a bit of lime zest instead, the flavor will be less distinctive but still pleasant. Avoid leaving it out entirely, since it adds important freshness to the spice paste.

Do you need banana leaves for the parcel?

No, a well sealed piece of parchment paper or foil works just fine. Banana leaves add a slight extra fragrance but aren't essential to the dish.

Can you make the spice paste ahead of time?

Yes, you can blend it the day before and keep it in a sealed container in the fridge. This even lets the flavors develop a bit more before cooking.

How do you make this milder for kids?

Remove the chili seeds or use just one chili, as noted in the tip for the first step. You can also cut back on the raw garlic for a gentler version.

How long does it take to make a pepes ikan with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pepes ikan with rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pepes ikan with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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