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Ikan Pepes (Steamed Fish in Curry Paste) - A Taste of East Timor (Timor Leste)

A vibrantly spiced and steamed fish dish best served up with rice or bihun noodles.

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Grilled fish in spices on banana leaf, vermicelli with herbs, and a plate of chilies, lime, and greens on a wooden table.  East Timor Ikan Pepes (Fish in Curry Sauce)

Ikan Pepes (or Fish in Curry Sauce) is a dish deeply rooted in the culinary traditions of East Timor, a Southeast Asian nation with a unique blend of Austronesian, Portuguese, and Indonesian influences.


This dish reflects the importance of fresh seafood in Timor-Leste's coastal communities, where fish is a dietary staple. The name “Pepes” is borrowed from the Indonesian technique of steaming or grilling food wrapped in banana leaves, a common practice in both Indonesian and Timorese cuisines.


However, the flavors and preparation of Timorese Ikan Pepes are distinct due to the local ingredients and Portuguese colonial influence.


East Timor's version of Ikan Pepes incorporates a fragrant curry paste, enriched with coconut milk and spices, offering a more layered and creamy flavor profile compared to its Indonesian counterpart.


This reflects the local use of tropical ingredients like coconuts and chilies, blended with Portuguese culinary traditions that favor rich and savory sauces.


While East Timorese and Indonesian cuisines share some similarities due to geographic proximity, East Timor’s food stands out with its distinct Portuguese influence. As a former Portuguese colony, ingredients like olive oil, vinegar, and European herbs such as bay leaves are common, giving dishes a Mediterranean flair, unlike Indonesia’s spice-heavy cuisine.


Portuguese-style stews like Feijoada and the use of bread alongside soups reflect this colonial legacy. East Timorese food is also simpler and heartier, relying on fresh ingredients like coconut milk, lime, and chilies rather than complex spice blends.


Staples like maize, cassava, and sweet potatoes play a more significant role compared to Indonesia’s rice-dominated meals.


Additionally, East Timor’s rich fishing culture emphasizes seafood, often prepared with Portuguese techniques like olive oil marinades or minimal seasoning, creating a unique fusion of flavors.


Ikan Pepes encapsulates East Timor's multicultural identity, blending Indonesian techniques of wrapping and steaming with Portuguese-inspired flavors like coconut milk and lime.


The dish serves as a testament to the region's history, geography, and resilience. It highlights the natural abundance of East Timor’s seas while showcasing the creative adaptation of foreign influences into a unique and flavorful cuisine.


This combination of history, technique, and local pride makes Ikan Pepes a celebrated dish in Timorese homes, bridging their Austronesian roots and Portuguese heritage into something distinctly their own.


Ikan Pepes Recipe

Prep time 20 minutes | Cook time 20 minutes | Serves 2-3

Ingredients:

For the fish:

  • 4 whole fish (snapper, mackerel, or tilapia), cleaned

  • 2-4 banana leaves (or aluminum foil as a substitute), cut into large rectangles

  • 1 lime, sliced

  • Salt, to taste

For the curry paste:

  • 4 shallots, finely chopped

  • 4 cloves garlic, minced

  • 1-inch piece ginger, grated

  • 2 red chilies, finely chopped (adjust for spice level)

  • 1 tsp turmeric powder

  • 1 tsp shrimp paste or fish sauce (optional, for an authentic flavor)

  • 2 lemongrass stalks, white parts only, finely chopped

  • handful of basil

  • 2 tbsp vegetable oil

  • 1 tsp sugar

For garnish:

  • Fresh basil leaves or Thai basil

  • Lime wedges

Instructions:

  1. Prepare the fish:

    • Clean and pat the fish dry with paper towels. Score the fish with three cuts on each side

    • Rub the fish with a little salt and lime juice, then set aside to marinate for about 15 minutes.

  2. Make the curry paste:

    • In a blender combine shallots, garlic, ginger, chilies, turmeric, shrimp paste or fish sauce (if using), sugar and lemongrass.

  3. Assemble the packets:

    • Lay out the bottom banana leaf (or aluminum foil).

    • Spoon the curry paste generously on the banana leaf and put the fish on top. Spoon the rest of the curry paste in and on the fish, ensuring it’s well coated.

    • Wrap the fish tightly in the banana leaf or foil, folding the edges to seal. I used toothpicks to make sure it was sealed but you can also use butchers twine.

  4. Cook the fish:

    • Steam: Place the wrapped fish in a steamer basket and steam for 15-20 minutes, or until the fish is cooked through.

    • Grill: Place the wrapped fish on a hot grill or grill pan. Cook for about 6-8 minutes on each side, ensuring the fish is cooked and the banana leaves are lightly charred.

  5. Serve:

    • Carefully unwrap the fish and transfer to a serving plate.

    • Garnish with fresh basil and serve with steamed rice or a simple salad. Add lime wedges on the side for extra flavor.


Are you interested in more flavors from South East Asia? Check out the recipes below


If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!


Asia

Burmese Fish Curry - A light and aromatic white fish curry.

Cambodian Lok Lak - A dangerously delicious and peppery stir fry.

Filipino Chicken Adobo - Soy and sugar braised chicken

Laotian Larb - A pork salad accented with tons of fresh herbs

Maldivian Mashuni & Roshi - An easy to make tuna salad with flatbread.

North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.

South Korean Galbijjim - A rich soy braised beef short rib

Thai Pad Ka Prow - A spicy ground pork and holy basil dish.

Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.

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