Pepes Ikan Mas Kemangi (Sundanese Steamed Carp in Banana Leaf with Basil)

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• 1 whole fish (about 500 grams, cleaned) Carp (ikan mas)
• 6 sheets Banana leaves for wrapping
• 2 handfuls Basil leaves
• 2 stalks Lemongrass, bruised
• 3 leaves Bay leaves
• 5 leaves Lime leaves, center vein removed
• 2 pieces Red tomato, diced
• 10 pieces Red bird's eye chilies, left whole
• 3 pieces Large red chilies, sliced diagonally
• 6 each Shallots
• 4 cloves Garlic
• 3 each Candlenuts, toasted
• 2 inch piece Turmeric
• 2 inch piece Ginger
• 1 inch piece Kencur (aromatic ginger/sand ginger)
• 2 tbsp Lime juice
• 1.5 tsp Salt
• 1 tsp Granulated sugar
• 1 tsp Mushroom broth powder or bouillon powder
• 6 sticks Toothpicks or bamboo skewers for securing

👩‍🍳 Instructions

1. 1 Clean the carp, removing the scales, innards, and gills. Rub with lime juice and a little salt, let sit for 15 minutes, then rinse thoroughly to remove the muddy/fishy smell.
2. 2 Blend the shallots, garlic, candlenuts, turmeric, ginger, and kencur into a smooth spice paste.
3. 3 Mix the spice paste with salt, sugar, and bouillon powder. Rub this seasoning all over the outside and inside the belly of the fish, then let it sit for at least 20 minutes to absorb.
4. 4 Briefly wilt the banana leaves over low heat until pliable so they don't tear easily when wrapping.
5. 5 Prepare 2 sheets of banana leaf, stacked together. Layer some of the basil, sliced tomato, bird's eye chilies, red chilies, bay leaves, and lime leaves as a base.
6. 6 Place the seasoned fish on top of the base, then add the remaining basil, tomato, chilies, and bruised lemongrass on top.
7. 7 Wrap the fish tightly in the banana leaf, fold both ends like a lontong (rice cake) wrap, then secure with toothpicks so it doesn't open during steaming.
8. 8 Heat the steamer and steam the wrapped fish for 30-35 minutes over medium heat until the fish is cooked through and the seasoning has fully absorbed.
9. 9 Remove the pepes from the steamer. For a more distinctive smoky aroma, briefly grill the pepes on a nonstick pan or over hot coals for about 5-7 minutes, flipping occasionally, until the banana leaf is slightly dried out and fragrant.
10. 10 Serve the pepes ikan mas while warm—open the wrapping on a serving plate and enjoy with warm steamed rice and shrimp paste sambal.

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📊 Nutrition Facts / serving

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