Sundanese Cuisine
Low-Calorie Pepes Ikan Kembung Kemangi (Steamed Mackerel with Basil in Banana Leaf)
Prep
20 min
Cook
35 min
Servings
4
Level
Medium
Pepes ikan kembung is a classic Sundanese dish made by steaming mackerel with a blend of spices and basil leaves, resulting in a fresh, savory flavor without needing excess oil. It's perfect for a diet plan since it's low in calories yet still rich in protein and keeps you full for a long time. The fragrant aroma of the banana leaf makes this pepes feel special even though it's made in a simple way.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 fish fresh mackerel
- 2 bunches basil leaves
- 8 sheets banana leaves, for wrapping
- 4 leaves bay leaves
- 2 red tomato, thinly sliced
- 8 whole red bird's eye chilies
- 6 shallots
- 4 cloves garlic
- 3 roasted candlenuts
- 3 inch piece turmeric
- 2 inch piece ginger
- 3 large red chilies
- 2 stalks lemongrass, bruised
- 1 lime
- 1 tsp salt
- 1/2 tsp mushroom stock powder or low-sodium bouillon powder
- 16 sticks bamboo skewers, for pinning
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👩🍳 Instructions
- 1 Clean the mackerel, remove the scales and innards, then rub with lime juice and a little salt. Let sit for 10 minutes, then rinse thoroughly to remove the fishy smell.
- 2 Grind the shallots, garlic, candlenuts, turmeric, ginger, and large red chilies into a smooth spice paste.
- 3 Mix the spice paste with salt and mushroom stock powder, stirring until well combined. Rub this mixture all over the surface and inside of the fish, then let it sit for at least 15 minutes to absorb the flavors.
- 4 Briefly wilt the banana leaves over low heat so they become pliable and won't tear easily when wrapping.
- 5 Take one sheet of banana leaf, arrange basil leaves, tomato slices, bay leaves, and whole bird's eye chilies on top, then place the seasoned fish on top of this arrangement.
- 6 Add a bit more basil and bruised lemongrass on top of the fish, then wrap tightly with the banana leaf into a log shape and pin both ends with bamboo skewers.
- 7 Heat a steamer until the water boils, then steam the pepes for 30-35 minutes over medium heat until the fish is fully cooked and a fragrant aroma is released.
- 8 Remove the pepes and serve in its banana leaf wrapping for maximum aroma; you can also briefly grill it on a nonstick pan without oil to make the outside slightly crispy.
💡 Tips
• Choose mackerel that's still fresh, with clear eyes and firm flesh, so the pepes isn't fishy and has a more naturally savory flavor.
• Don't skip the step of rubbing the fish with lime juice at the start, as this is the key to removing the fishy smell without needing to fry it.
• For a drier, more fragrant result, briefly grill the steamed pepes on a nonstick pan without oil for 3-5 minutes per side.
• You can substitute the mackerel with ground chicken breast or tofu for another low-fat protein variation.
📊 Nutrition Facts / serving
185 kkal
Calories (kcal)
22 gg
Protein
8 gg
Fat
6 gg
Carbs
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