Ikan Pepes

Name: Ikan Pepes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Timorese
Ingredients: 2 whole mackerel or snapper, cleaned; 2 stalks lemongrass, finely sliced; 3cm fresh turmeric, grated; 4 red chilies, sliced; 4 shallots, sliced; 4 cloves garlic, minced; 2 tomatoes, sliced; Juice of 2 limes; 1 tsp salt; 4 large banana leaves, softened over flame; Coconut oil for brushing

Ikan Pepes (ee-KAHN peh-PES)

Banana Leaf Grilled Fish

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 320 kcal

Fresh whole fish marinated with turmeric, chili, and lemongrass, wrapped in banana leaves and grilled over charcoal, infusing the flesh with smoky, aromatic flavor.

Nutrition & Info

Protein 38.0g

Carbs 6.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal grill or barbecue banana leaves kitchen twine

Presentation Guide

Vessel: opened banana leaf on plate

Garnishes: lime wedges, fresh chili slices

Accompaniments: steamed rice, ai manas sauce

Ingredients

2 whole mackerel or snapper, cleaned
2 stalks lemongrass, finely sliced
3cm fresh turmeric, grated
4 red chilies, sliced
4 shallots, sliced
4 cloves garlic, minced
2 tomatoes, sliced
Juice of 2 limes
1 tsp salt
4 large banana leaves, softened over flame
Coconut oil for brushing

Instructions

1
Score fish on both sides with diagonal cuts. Rub with turmeric, salt, and lime juice. Let sit for fifteen minutes.
2
Mix lemongrass, chilies, shallots, garlic, and tomato slices to make the stuffing mixture.
3
Stuff each fish cavity with the aromatic mixture, pressing firmly so it holds.
4
Brush banana leaves with coconut oil. Wrap each fish tightly in double layers of banana leaf and tie with twine.
5
Grill wrapped fish over medium-hot charcoal for eight minutes per side, turning once.
6
Unwrap at the table, releasing the fragrant steam. Serve immediately with the cooking juices.

💡

Did You Know?

Fishermen along the Timor coast often grill their catch in banana leaves right on the beach, using driftwood fires.

Chef's Notes

Equipment Tips

charcoal grill or barbecue
banana leaves
kitchen twine

Garnishing

lime wedges, fresh chili slices

Accompaniments

steamed rice, ai manas sauce

The Story Behind Ikan Pepes

Ikan pepes represents the coastal culinary tradition of Timor-Leste, where fishing communities have wrapped and grilled their daily catch in banana leaves for generations. The technique preserves moisture while infusing the fish with aromatics, and the banana leaf itself imparts a subtle sweetness. This method requires no cookware, making it a practical solution that has endured from ancient times to the present day.

🕐 Traditionally enjoyed evening meals and beach gatherings 📜 Origins: Traditional coastal Timorese

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