Diet & Healthy
Pepes Ikan Bumbu Kuning (Steamed Fish in Banana Leaf with Yellow Spice Paste)
Prep
20 min
Cook
30 min
Servings
2
Level
Easy
Fragrant and healthy Pepes Ikan Bumbu Kuning (steamed fish in banana leaf with yellow spice paste)! It's cooked by steaming wrapped in banana leaves — no oil, low in fat, but still packed with rich spice flavor. A naturally healthy Sundanese dish.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 tilapia or common carp, cleaned
- 2 tomatoes, sliced
- 3 stalks scallions, sliced
- 2 leaves basil leaves
- Banana leaves, for wrapping
- 6 Spice paste: shallots
- 4 cloves garlic
- 3 red chilies
- 2 inch piece turmeric
- 1 inch piece ginger
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 tsp sugar
- 1 stalk lemongrass, thinly sliced
- 2 leaves kaffir lime leaves
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👩🍳 Instructions
- 1 Grind all the spice paste ingredients until smooth.
- 2 Rub the fish evenly with the spice paste and let it sit for 15 minutes.
- 3 Wilt the banana leaves briefly over an open flame.
- 4 Place the fish on top of the banana leaf.
- 5 Top the fish with the sliced tomato, scallions, basil leaves, lemongrass, and kaffir lime leaves.
- 6 Wrap tightly and secure with toothpicks.
- 7 Steam for 25-30 minutes until cooked through.
- 8 You can also grill it briefly after steaming for a smoky aroma.
- 9 Serve in the banana leaf wrapping.
💡 Tips
• Tilapia or common carp work best for pepes because their flesh is thick.
• Steaming is healthier than frying — no oil needed, but the flavor is still amazing.
• Basil leaves are a must-have since their aroma makes the pepes wonderfully fragrant.
📊 Nutrition Facts / serving
240
Calories (kcal)
28g
Protein
8g
Fat
10g
Carbs
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