Pepes Ikan (Banana Leaf Steamed Fish)

Pepes is a Sundanese cooking method from West Java: fish and spices wrapped in banana leaves and steamed until the parcel releases its fragrance. The leaf locks in moisture and perfume, so nothing dries out and every aroma stays close to the fish. It is rustic, clever, and the kind of cooking that fills a kitchen with anticipation before a single parcel is opened. Any firm white fish works, so buy what looks freshest at the market.

A fragrant parcel of steam, spice, and tender fish

Open a parcel and the steam hits you first — lemongrass, basil, chili, and turmeric all at once — then the fish, silky and flaky, carrying every flavor it was packed with. The banana leaf adds its own subtle, grassy scent that foil cannot quite match, though foil works beautifully in a pinch. Serve the parcels straight at the table and let everyone unwrap their own. The leftovers, if any, are delicious flaked over rice the next day.

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