Traditional Pepes Ikan (Timor-Leste Spiced Fish in Banana Leaf)

 

Here's a complete recipe for traditional Pepes Fish, a favorite dish from Timor-Leste. This dish beautifully showcases Southeast Asian flavors—fish marinated in aromatic spices, wrapped in banana leaves, and steamed or grilled. The result is tender, fragrant fish flavored with lemongrass, turmeric, and chili—a coastal delicacy.

Traditional Pepes Ikan (Timor-Leste Spiced Fish in Banana Leaf)

Dish as Main Course

Cooking Method: Steamed or grilled in banana leaf

Prepare Time: 30 minutes

Cooking Time: 25–30 minutes

Serves: 3–4

Ingredients

For the Fish:

·         1 whole fresh fish (approximately 700–900 g) — snapper, mackerel, or tilapia (cleaned, gutted, and gutted)

·         Juice of 1 lime

·         Salt to taste

·         Banana leaf (softened over low heat or hot water for wrapping)

·         Toothpicks or kitchen string (for securing)

For the Spices:

·         5 cloves of garlic

·         7 small shallots

·         3–4 red chilies (adjust to taste)

·         1 small piece of fresh turmeric (or 1 tsp turmeric powder)

·         1 small piece of galangal, roughly chopped

·         1 stalk of lemongrass, white part only, sliced

·         3 candlenuts (or substitute with macadamia nuts or cashews)

·         1 tbsp tamarind paste

·         1 tbsp shrimp paste (belacan), lightly toasted (optional, but traditional)

·         2 tbsp vegetable oil (for sautéing or blending)

·         ½ tbsp salt

·         ½ tbsp sugar

Optional garnishes:

·         Fresh basil leaves (if available)

·         Tomato slices

·         Green onions, finely chopped

Preparation:

Prepare the Banana Leaves:

Wash the banana leaves and pat them dry.

Heat them over low heat or dip them briefly in hot water until soft.

(This prevents them from cracking when wrapped.)

Clean and Season the Fish:

Rinse the fish thoroughly and Pat dry.

Make the paste with lime juice and salt, then let it sit for 10–15 minutes to remove the fishy smell.

Making the Ground Spices:

Using a mortar and pestle or a food processor, grind all the ground spices (garlic, shallots, chilies, turmeric, galangal, lemongrass, candlenuts, tamarind, shrimp paste, salt, sugar, and oil) until they form a smooth paste.

Alternatively, sauté the ground spices in a little oil for 3–5 minutes until fragrant. (This will enhance the aroma.)

Marinating the Fish:

Marinate the entire fish, both inside and out, with the ground spices.

Fill some of the ground spices into the cavity of the fish.

Add basil leaves and tomato slices (if using) to the package for added aroma.

Wrapping the Fish:

Lay out 2–3 banana leaves, overlapping them to form a wide sheet.

Place the marinated fish on a baking sheet centre.

Fold both sides of the leaf over the fish, then fold the ends over and secure with toothpicks or tie with string.

Cook the Pepes Fish:

You can steam or grill it—both methods are used in Timor-Leste.

Steaming (Traditional Method)

Place the wrapped fish in a steamer.

Steam for 25–30 minutes until the fish is cooked through and fragrant.

Grilling (Smoked Version)

Grill the wrapped fish over medium heat or charcoal for 15–20 minutes per side, until the leaves are charred and fragrant.

Serving:

Serve directly on a banana leaf for authenticity.

White rice or cassava

Stir-fried vegetables (such as water spinach)

Sambal (hot chili sauce)

Fresh lime juice

Tips & Variations:

You can use fish fillets instead of whole fish for easier eating.

Reduce the chili peppers or remove the seeds.

Add coconut milk (2–3 tablespoons) to the spice paste for a creamier, richer flavor—common in Timorese coastal households.

If banana leaves are unavailable, use aluminium foil as a substitute (although the aroma is less pronounced).