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Pepes Ikan Kemangi (Herb-Steamed Spiced Fish Foil Packets)

Name: Pepes Ikan Kemangi (Herb-Steamed Spiced Fish Foil Packets)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 600 g White fish fillets (such as cod or tilapia), divided into 4 portions; 1 cup Fresh lemon basil or sweet basil leaves, packed; 2 pcs Lemongrass stalks, trimmed, bruised, and halved; 5 pcs Shallots, rough chopped; 4 cloves Garlic; 1 tsp Ground turmeric; 1 tbsp Tamarind paste; 1 tsp Salt; 1 tbsp Vegetable oil

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: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Pepes Ikan Kemangi (Herb-Steamed Spiced Fish Foil Packets)

AI illustration

Technique to learn

En Papillote Steaming & Sear

Enclosing seasoned proteins tightly in foil to cook in steam before dry-searing the packet exterior for charred aroma.

Instructions

Step 1: Blend shallots, garlic, ground turmeric, tamarind paste, salt, and vegetable oil into a smooth paste.
Step 2: Coat all sides of the fish fillets thoroughly with the spice paste.

Step 3: Prepare four aluminum foil sheets; place a piece of bruised lemongrass and a handful of fresh basil leaves on each sheet.

Step 4: Lay a coated fish fillet over the herbs and wrap tightly, folding the edges securely to seal in steam.

Step 5: Place wrapped packets in a steamer basket over boiling water and steam for 15 minutes.

Step 6: Transfer packets directly onto a preheated dry skillet over medium heat for 4 minutes per side to char slightly and concentrate flavors.

Cooking tips

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.

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