Main Dishes & Rice
Pepes Ikan Mas (Sundanese Steamed Carp in Banana Leaf)
Prep
20 min
Cook
35 min
Servings
2
Level
Medium
Fresh carp seasoned with turmeric and spices, wrapped in banana leaf, then steamed until perfectly cooked. The aroma of banana leaf blending with the tender carp makes this pepes one of the most iconic Sundanese dishes!
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- fresh carp (cleaned)
- Spice paste: 5 shallots
- garlic
- curly red chili
- turmeric
- ginger
- coriander
- salt
- sugar
- Aromatics: 2 stalks lemongrass, sliced
- bay leaves
- lime leaves
- Thai basil, to taste
- Banana leaves, for wrapping
- Bamboo skewers or toothpicks
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👩🍳 Instructions
- 1 Clean the carp, rub with lime juice and salt, and let sit for 15 minutes
- 2 Grind all the spices until smooth
- 3 Rub the fish evenly with the spice paste
- 4 Prepare the banana leaf and place the fish on top
- 5 Add the lemongrass, bay leaves, lime leaves, and Thai basil
- 6 Wrap tightly and secure with bamboo skewers
- 7 Steam for 30-35 minutes until cooked through
- 8 Or grill over charcoal embers for 20 minutes, turning occasionally
- 9 Unwrap the pepes and serve with steamed white rice
- 10 You can also grill it briefly after steaming for a smoky aroma
💡 Tips
• The carp must be fresh — check for clear eyes and red gills
• Rub with lime juice first to remove the fishy smell
• Don't use too much Thai basil — the turmeric aroma should be dominant
• Wrap tightly so the seasoning and steam stay locked inside
📊 Nutrition Facts / serving
280
Calories (kcal)
30g
Protein
12g
Fat
8g
Carbs
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