Pepes ikan is fish coated in spice paste, wrapped in banana leaf, then steamed or grilled. The leaf steams the fish in its own juices and adds aroma. It is common across Indonesia; the Balinese version leans on bumbu Bali and lemongrass.

Can I make pepes without a grill?

Yes. Steam the parcels 10–15 minutes or bake at 180°C / 350°F for 12–15 minutes depending on fillet thickness. Finish on a dry pan if you want light charring on the leaf.

What fish is best for pepes ikan?

Firm white fish — snapper, mahi-mahi, or mackerel. In class we also show a tofu or tempeh pepes for vegetarians.

Pepes Ikan Recipe — Fish in Banana Leaf

Among recipes foreigners search after a Bali trip, pepes ikan ranks high: spiced fish wrapped in banana leaf, steamed or grilled until fragrant. It looks impressive, tastes clean, and teaches the same paste logic as betutu and sate lilit.

Ingredients (4 parcels)

4 firm white fish fillets (150–200g each)
Juice of 2 limes, salt
Banana leaves (or parchment) cut into large rectangles
Spice paste: shallots, garlic, turmeric, galangal, ginger, chilies, lemongrass, candlenut, coconut oil
Basil or kemangi, spring onion, kaffir lime leaf

Method

Season fish with lime and salt.
Fry the spice paste until fragrant; cool slightly; mix with sliced herbs.
Spread paste on the leaf, add fish, top with more paste and herbs.
Fold into a tight parcel; secure with toothpicks or string.
Steam 10–15 minutes or grill/bake until fish flakes. Serve with rice and sambal matah.

Vegetarian pepes

Replace fish with thick tofu or tempeh slices. The banana-leaf method stays the same. Popular in our vegetarian cooking class.

Related Balinese techniques

If you like pepes, you will also like ayam betutu (slow banana-leaf chicken) and sate lilit. The shared foundation is bumbu Bali.

Cook pepes in Ubud

Banana-leaf wrapping is one of the most photogenic — and useful — skills in our kitchen. Book a cooking class with market tour to buy the aromatics yourself, then wrap and steam the same morning.