Pepesan Ikan: Mastering Indonesian Spicy Mackerel for a Flavorful Meal
Pepesan Ikan is a truly exquisite Indonesian dish featuring spicy mackerel cooked in a rich, aromatic spice paste known as ‘bumbu’. This method allows the vibrant flavors of the bumbu to deeply penetrate the fish, resulting in a tender, flaky texture and an explosion of taste in every bite. It’s a culinary journey to Indonesia that’s surprisingly simple to prepare at home.
Whether you’re planning an exotic Asian buffet or simply craving a delicious and healthy weeknight meal, this Pepesan Ikan recipe is a fantastic choice. It brings together a symphony of traditional Indonesian spices to create a memorable dish that is both comforting and exciting.
What Exactly is Pepesan Ikan?
While “Pepesan Ikan” literally translates to “steamed fish with spices,” in many regions, especially in a Dutch-Indonesian context, it specifically refers to mackerel prepared in this style. However, the beauty of Pepesan Ikan lies in its versatility; it can also be made with other types of firm white fish like cod or dorado, each offering a slightly different texture while retaining the distinctive bumbu flavor.
The traditional method involves coating the fish in the fragrant bumbu and then steaming it, often wrapped in banana leaves. Banana leaves not only infuse a subtle earthy aroma into the fish but also help seal in the moisture and flavors, ensuring a perfectly cooked, tender result. For home cooks, while banana leaves are ideal, they might not always be readily available. This recipe offers a convenient alternative: wrapping the Pepesan Ikan in aluminum foil or, even simpler, cooking it in a covered oven dish. This modern approach maintains the steaming effect, allowing the fish to cook gently in its own juices and the rich bumbu.
For those who prefer a less labor-intensive preparation, I’ve opted for an oven-baked method in a covered dish, eliminating the need for individual foil wraps. Furthermore, to simplify the bumbu preparation, I use a food processor to grind the spices, keeping a slightly coarse texture. This ensures that the bumbu isn’t overly smooth, which, in my experience, yields a more authentic and enjoyable taste. The visual cues in the accompanying photos will guide you through this streamlined process.
Essential Ingredients for Ikan Pepesan
To create this authentic and spicy Indonesian-style Mackerel, you’ll need a selection of fresh and flavorful ingredients, particularly for the bumbu spice paste. Here’s a breakdown of what makes this dish so special:
Choosing the Best Mackerel for Pepesan Ikan
The type of mackerel you choose can impact the cooking time and flavor profile of your Pepesan Ikan. Here are the best options:
- Boneless, Smoked Mackerel: This is by far the easiest and quickest option. Smoked mackerel is already cooked, meaning you primarily need to heat it through and allow it to absorb the bumbu flavors. Its boneless nature makes it effortless to eat, and it’s ready in a minimal amount of time.
- Smoked Mackerel (with bones): If you can only find smoked mackerel with bones, it’s still a good choice. You can either debone it yourself before cooking or be mindful of the bones while eating. The cooking time will be similar to boneless fillets.
- Fresh Mackerel: For the freshest flavor, fresh mackerel is excellent. However, you must remember to remove the skin before steaming or baking, as mackerel skin can become unpleasantly rubbery when cooked in this manner. When using fresh mackerel, extend the baking time by about 10 minutes to ensure it’s fully cooked and tender.
The Aromatic Bumbu: Key Indonesian Seasonings
Indonesian cuisine is renowned for its complex and aromatic spice mixtures, and the bumbu for Pepesan Ikan is no exception. It’s the heart and soul of this dish, providing depth, heat, and a beautiful fragrance. Here are some of the critical ingredients and their roles:
- Chili Paste (Sambal): This is your primary source of heat. In Indonesian cooking, Sambal Oelek or Sambal Badjak are commonly used. Sambal Oelek provides a pure chili kick, while Sambal Badjak offers a richer, fried chili flavor with hints of onion and garlic. If these are unavailable, you can substitute with other chili-based sauces like Sriracha, Adobo sauce, or Chipotle pepper, or even a blend of ¼ teaspoon chili powder and ¼ teaspoon cayenne pepper. Remember, you can always adjust the amount to suit your spice preference – add more if you like it extra hot!
- Shrimp Paste (Trassi): Trassi (or terasi) is a fermented shrimp paste that is a cornerstone of Indonesian flavor, imparting a unique umami depth to the bumbu. Its pungent aroma transforms into a savory richness when cooked. If trassi is hard to find, a good substitute would be 2 teaspoons of miso paste or 2 teaspoons of fish sauce, though the flavor profile will be subtly different.
- Candlenuts (Kemiri): These creamy nuts are frequently used in Indonesian cuisine to thicken sauces and add a rich, slightly bitter, and nutty flavor. Candlenuts cannot be eaten raw and must be ground finely or crushed before use. They contribute to the luxurious texture of the bumbu. If you can’t find candlenuts at your Asian supermarket, macadamia nuts can serve as a decent substitute to provide thickening, though their flavor will be milder and less complex.
- Palm Sugar (Gula Merah/Gula Jawa): Extracted from the sap of palm trees, palm sugar is boiled down until it crystallizes into its characteristic brown color. It boasts a distinctive caramel-like taste with subtle salty undertones, far more nuanced than regular sugar. This complexity balances the spicy and savory elements of the bumbu. Dark brown caster sugar can be used as an alternative, but the authentic depth of flavor from real palm sugar is truly unparalleled.
- Creamed Coconut (Santen): Known as Santen in Indonesia, this ingredient is made from the concentrated pulp of grated coconuts mixed with water. Creamed coconut is rich in fat (around 70%, compared to coconut milk’s 17%), making it a highly concentrated form of coconut. When dissolved in hot water, it creates a thick, creamy coconut liquid. Its concentrated nature allows you to control the intensity of the coconut flavor and creaminess in your dish, adding a luscious texture and tropical aroma to the bumbu.
- Djeroek Purut Leaves (Kaffir Lime Leaves): These fragrant leaves impart a bright, citrusy aroma that is essential to many Southeast Asian dishes. Removing the central vein before using them helps to release their oils and prevents any bitterness.
- Lemongrass: Bruised lemongrass stalks release a subtle, delicate lemon-like flavor that adds a refreshing note to the rich bumbu. It’s best to bruise the stalks by smashing them with the back of a knife or rolling pin to fully release their aromatic oils.
- Kecap Manis (Sweet Soy Sauce): This thick, syrupy sweet soy sauce is a fundamental Indonesian condiment. It provides a sweet, savory, and slightly caramelized flavor that balances the heat and richness of the other spices, adding a beautiful glaze to the fish.
- Shallots & Garlic: The aromatic base of almost all Indonesian bumbues, providing a pungent, savory foundation.
- Turmeric: Adds a beautiful golden color and earthy, slightly peppery flavor, along with its well-known health benefits.
- Lemon Juice: Brightens the flavors and adds a tangy freshness to the bumbu.
- Tomatoes: Diced tomatoes add a touch of acidity and sweetness, contributing to the body of the sauce.
How To Make Indonesian Spiced Mackerel (Pepesan Ikan)
This recipe is designed to be straightforward and accessible. A printer-friendly version with exact measurements can be found in the recipe card at the bottom of this page.
The process is genuinely simple, making this a perfect dish for both novice and experienced cooks. You begin by creating the aromatic spice mixture, the bumbu, by grinding all the fresh ingredients into a coarse paste. This paste is then lightly fried to awaken and intensify its flavors. Next, you’ll simmer this fragrant sauce briefly to further meld the spices. Finally, the prepared bumbu and the mackerel are combined in an oven dish, and within approximately 30 minutes, you’ll have a delicious, restaurant-quality meal on your table!
- Banana Leaf, Aluminum Foil, or Oven Dish? Traditionally, Pepesan Ikan is steamed while individually wrapped in a banana leaf. While this method imparts a lovely subtle aroma, banana leaves can be hard to source outside of large Asian supermarkets. For convenience, many opt to wrap individual portions in aluminum foil, which creates a similar steaming environment. My recipe takes an even simpler approach by utilizing a single oven dish covered with aluminum foil or a lid. This method achieves the same tender, steamed fish effect with minimal fuss and also helps reduce aluminum foil waste. The fish cooks beautifully in its own steam, soaking up all the incredible bumbu flavors.
- Customize Your Spice Level: This recipe is crafted as a family-friendly dish, leaning towards a mildly spicy flavor. However, if you’re a fan of serious heat, you can easily adjust it. Feel free to increase the chili paste to 2 to 4 tablespoons, or even more, according to your preference. Always taste the bumbu as you go to find your perfect balance.
- Serving Suggestions: Pepesan Ikan is wonderfully versatile. It pairs perfectly with fluffy white rice, which helps soak up the delicious bumbu. Complement it with fresh side dishes like thinly sliced cucumber, blanched green beans, or a simple Indonesian vegetable salad (gado-gado) for a complete and balanced meal. A sprinkle of fresh cilantro or fried shallots before serving adds an extra touch of flavor and texture.
- Health Benefits: Mackerel is an oily fish, rich in Omega-3 fatty acids, which are beneficial for heart health and brain function. The array of spices in the bumbu, like turmeric, garlic, and chili, also offer various anti-inflammatory and antioxidant properties, making this not only a delicious but also a very healthy meal choice.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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1 Chef’s knife
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1 Food processor with knife
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1 frying pan
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1 oven dish
Ingredients
- 4 shallots, quartered
- 2 cloves garlic, halved
- ¼ teaspoon Shrimp paste
- ¼ teaspoon salt
- ½ teaspoon ground turmeric
- ½ tablespoon lemon juice
- 2 teaspoons chili paste
- 3 candlenuts
- 2 djeroek purut leaves, lime leaves (cut the veins out of the leaves)
- 2 tablespoons Kecap Manis, sweet soy sauce
- 2 tablespoons sunflower oil
- 1 oz. creamed coconut
- ¼ cup hot water
- 2 tomatoes, in small cubes
- 2 teaspoons palm sugar
- 2 stalks lemongrass, bruised
- 1 pound smoked mackerel fillets, boneless
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to 350 °F (175°C) for conventional or 320 °F (160°C) for convection.
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In a food processor, combine the quartered shallots, halved garlic cloves, shrimp paste, salt, ground turmeric, lemon juice, chili paste, candlenuts, djeroek purut leaves (with veins removed), and Kecap Manis (sweet soy sauce).4 shallots, 2 cloves garlic, ¼ teaspoon Shrimp paste, ¼ teaspoon salt, ½ teaspoon ground turmeric, ½ tablespoon lemon juice, 2 teaspoons chili paste, 3 candlenuts, 2 djeroek purut leaves, 2 tablespoons Kecap Manis
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Pulse the ingredients in the food processor until they form a coarse paste. This is your bumbu. Avoid making it completely smooth; a little texture is desirable.
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Heat the sunflower oil in a frying pan over medium heat. Add the bumbu and fry for approximately two minutes, stirring constantly until fragrant and lightly golden.2 tablespoons sunflower oil
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In a separate small bowl, dissolve the creamed coconut in the hot water until smooth. Pour this coconut mixture into the frying pan with the bumbu.1 oz. creamed coconut, ¼ cup hot water
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Add the diced tomatoes and palm sugar to the pan. Place the bruised lemongrass stalks on top of the sauce. Bring the mixture to a gentle boil.2 tomatoes, 2 teaspoons palm sugar, 2 stalks lemongrass
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Reduce heat and simmer the bumbu for 5 minutes, allowing the flavors to deepen and meld.
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Spread half of the prepared bumbu sauce evenly over the bottom of your oven dish.
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Arrange the boneless smoked mackerel fillets over the sauce in the baking dish. Try to place them in a single layer for even cooking and flavor absorption.1 pound smoked mackerel fillets
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Spoon the remaining bumbu sauce over the mackerel, ensuring all the fish fillets are generously covered.
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Cover the baking dish tightly with aluminum foil or a lid (this creates a steaming effect that keeps the fish moist and allows flavors to infuse). Bake in the preheated oven for 25 minutes.
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Serve your Pepesan Ikan immediately while hot, or let it cool to room temperature for a delicious cold dish. It’s excellent served with white rice, fresh cucumber slices, and steamed green beans for a complete and satisfying meal.
Notes
To make the bumbu paste in step 1, a food processor is highly recommended for efficiency and consistent texture. If you don’t have one, you can use a mortar and pestle for a traditional approach, or finely chop all ingredients by hand – ensure they are as minced as possible for the best flavor infusion.
Frying the bumbu in the skillet is a crucial step that helps to “bloom” the spices, releasing their essential oils and intensifying their aromatic flavors.
2. Candlenuts –
Candlenuts are a common ingredient in Indonesian cooking, available in most Asian supermarkets. They are primarily used as a thickening agent and contribute a subtle, nutty bitterness to the sauce. They must be cooked (never eaten raw). If unavailable, macadamia nuts can be used as a substitute for thickening, though the flavor will be slightly different.
3. Shrimp paste (Trassi) –
Trassi, a fermented shrimp paste, is vital for the authentic umami depth of this dish. If you cannot find trassi, you can substitute it with 2 teaspoons of white miso paste or 2 teaspoons of fish sauce, keeping in mind that the resulting flavor will have a slightly different character.
4. Shallots –
Shallots are the flavorful cousin of onions, widely used in Indonesian cuisine alongside garlic and ginger as a base for many dishes. If shallots are not accessible, a large onion can be used as a replacement, though shallots offer a milder, sweeter flavor.
5. Palm Sugar –
Palm sugar is derived from the sap of palm trees and is prized for its unique caramel-like and subtly salty taste. This complex sweetness beautifully balances the heat and savory notes in the bumbu. Dark brown caster sugar can be used as an alternative, but genuine palm sugar provides a much richer and more intense flavor.
6. Creamed Coconut (Santen) –
Santen, or creamed coconut, is made from the concentrated grated flesh of the coconut. Unlike coconut milk (which contains about 17% fat), solid creamed coconut contains around 70% fat, making it highly concentrated. It’s incredibly versatile as you can dilute it to your desired consistency and coconut flavor intensity, adding richness and creaminess to the sauce.
7. Lemongrass –
Lemongrass imparts a delicate, soft lemon aroma. Bruising the stalks before adding them to the sauce helps to release these aromatic oils, infusing a subtle yet distinct flavor into the dish during simmering.
8. Storage Instructions –
- Refrigerator: Leftover Pepesan Ikan can be stored in an airtight container in the refrigerator for up to three days.
- Freezer: To freeze, allow the spicy mackerel to cool quickly to room temperature. Wrap individual portions tightly in aluminum foil and then place them in an airtight freezer-safe container or bag. It can be stored for up to 2 months. Thaw completely in the refrigerator before reheating.
- Reheating: To reheat, place the fish (still wrapped in foil if applicable) in a skillet over low heat or in a preheated oven until warmed through.
9. Nutritional Value –
The nutritional values provided are calculated per individual serving.
Nutrition
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