Indonesian · intermediate
Pepes Ikan Kemangi (Herb-Steamed Spiced Fish Foil Packets)
Flaky white fish marinated in a vibrant turmeric-tamarind paste, wrapped with fresh basil leaves, and gently cooked inside foil packets for maximum succulence.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend shallots, garlic, ground turmeric, tamarind paste, salt, and vegetable oil into a smooth paste.
- 02
Coat all sides of the fish fillets thoroughly with the spice paste.
- 03
Prepare four aluminum foil sheets; place a piece of bruised lemongrass and a handful of fresh basil leaves on each sheet.
- 04
Lay a coated fish fillet over the herbs and wrap tightly, folding the edges securely to seal in steam.
- 05
Place wrapped packets in a steamer basket over boiling water and steam for 15 minutes.
- 06
Transfer packets directly onto a preheated dry skillet over medium heat for 4 minutes per side to char slightly and concentrate flavors.
A LITTLE KITCHEN KNOW-HOW
En Papillote Steaming & Sear
Enclosing seasoned proteins tightly in foil to cook in steam before dry-searing the packet exterior for charred aroma.
Notes from the kitchen
- Charring the wrapped packets in a hot skillet after steaming infuses a smoky aroma similar to traditional banana leaf preparation.
- Ensure steam seals are tight to prevent liquid loss during cooking.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
