Pepes Ikan Recipe | Balinese Grilled Fish in Banana Leaf

Pepes ikan is fish seasoned with spice paste, wrapped in banana leaf, and grilled until aromatic. The leaf chars outside while steaming the fish inside.

Pepes ikan is one of Indonesia's most elegant cooking methods - fresh fish is coated in aromatic spice paste, wrapped in banana leaves, and grilled over charcoal. The banana leaf chars on the outside while steaming the fish inside, producing impossibly moist, deeply flavored results.

The spice paste: Blend 5 shallots, 3 garlic cloves, 4 red chilies, 1 tablespoon fresh turmeric, 2cm galangal, 2cm ginger, 3 candlenuts, 1 teaspoon shrimp paste, juice of 1 lime, salt, and sugar into a smooth paste.

The fish: Use firm white fish like barramundi, snapper, or sea bass. Clean and score the fish on both sides (3 diagonal cuts). Rub the spice paste generously over the fish, inside the cavity, and into the scores.

Wrapping: Place a piece of banana leaf over a flame for a few seconds to soften (it becomes pliable and less likely to tear). Place the fish on the leaf, add extra spice paste and a few slices of tomato and basil leaves. Fold the leaf over tightly, securing with toothpicks or bamboo skewers.

Grilling: Place the wrapped fish on a charcoal grill or in a hot oven (200C) for 15-20 minutes, turning once. The leaf will char - this is correct and adds smoky flavor. Unwrap at the table for dramatic aroma release.