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.

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