Main course

Pepes Ikan

Fish fillet with tomatoes, chiles, lemongrass, and kemangi basil, sealed and steamed in banana leaves.

What you’ll need

• white fish fillets: 900 g
• tomatoes: 400 g
• red chiles: 50 g
• lemongrass: 3 stalks
• kemangi basil: 60 g
• banana leaves: 6 pcs
• lime juice: 50 ml
• shallots: 120 g
• garlic: 20 g
• turmeric: 8 g
• salt: 8 g

How to make it

1. Pass the banana leaves over a low flame or dip in boiling water for 20 seconds, until flexible. Wipe clean and cut into 4 double-layered rectangles.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Available for iPhone and iPad

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.