Pais Ikan Mas - steamed spicy fish

Ingredients

• 400 gcarp
• 10red chillies
• 5 sprigslemon basil (kemangi)
• 2 stalkslemongrass
• 2Indonesian bay leaves (daun salam)
• 1tomato
• 45 ml (3 tbsp)oil
• as neededbanana leaf
• 4shallots
• 4 clovesgarlic
• 4roasted candlenuts
• 3red chillies
• 10 ml (2 tsp)salt

Instructions

1. 1

   Clean the fish

   Clean the carp.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, roasted candlenuts, 3 red chillies and salt into a paste.

3. 3

   Marinate the carp

   Rub the paste over the fish and leave it to marinate for 15 minutes.

4. 4

   Cut the tomato

   Cut the tomato into wedges.

5. 5

   Wrap the fish

   Place the fish on banana leaf and spread the red chillies, lemon basil, lemongrass, Indonesian bay leaves, tomato and oil over it. Wrap the fish in the leaf.

6. 6

   Steam the parcel

   Steam the wrapped fish over low heat for 3 hours.

7. 7

   Serve the fish

   Serve the fish.

What is Pais Ikan Mas?

Pais Ikan Mas is an Indonesian fish dish in which carp is seasoned, wrapped in banana leaf and steamed. Pais refers to this style of cooking in a leaf parcel, which holds the seasoning close to the fish.

This version pairs a ground shallot, garlic, chilli and candlenut paste with lemon basil, lemongrass, Indonesian bay leaves and tomato. The aromatic leaves and slow steaming make the parcel its own cooking vessel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The carp provides most of the protein, while the oil and candlenuts contribute much of the fat; the chillies, tomato and aromatics add relatively little carbohydrate. Serve with a measured portion of rice and vegetables to make a more balanced plate.

The seasoning paste

Grind the shallots, garlic, roasted candlenuts, chillies and salt until the mixture forms a fairly even paste. A mortar gives you control over the texture; a grinder also works.

Roasted candlenuts bring richness to the paste, while chillies provide its heat. The recipe uses chillies both in the paste and as whole additions in the parcel.

Prepare the leaf parcel

Banana leaf: use a piece large enough to wrap around the fish and contain the seasonings. Arrange the fish on it, then distribute the herbs, aromatics, tomato and oil over the top before wrapping.

Sealing: fold the leaf around the fish so the contents stay together during steaming. If the leaf is awkward to fold, use overlapping pieces.

Low, slow steaming

Keep the heat low and steady, as specified in the method, and steam the parcel for 3 hours. The recipe listing also gives a total time of 60 minutes, which conflicts with this steaming time; allow for the stated 3-hour cook when planning.

Check that the fish is cooked through before serving. Take care when opening the parcel, as hot steam will escape.

What to serve alongside

The fish and its aromatic juices make a flavourful centrepiece. Serve with plain rice to catch the juices and make the meal more substantial.

A simple fresh vegetable side can add crunch alongside the soft fish and steamed tomato. Keep accompaniments mild if you want the chilli and herbs to remain the focus.

Choosing the fish

Carp is the fish specified for this dish, and the banana-leaf parcel helps keep it moist as it steams. Clean the fish before coating it with the paste.

The recipe gives a whole-fish weight but does not specify whether it should be cut into portions. If using a different cut, keep it arranged in the parcel and check for doneness before serving.

Recipe notes & tips

• Grind the paste thoroughly so it coats the fish evenly.
• Give the fish the full 15-minute marinade before wrapping it.
• Cut the tomato into wedges so they are easy to distribute around the fish.
• Use overlapping banana leaves if one piece is not large enough to wrap the fish.
• Keep the steamer at a low, steady heat during the long cooking time.
• Open the parcel carefully and keep your face and hands clear of the steam.

Variations

• Adjust the heat: Use fewer whole chillies in the parcel for a milder result.
• Add citrus: Include a squeeze of lime at the table for a bright finish.
• Serve with rice: Pair the fish with plain rice to soak up the aromatic juices.
• Add vegetables: Serve with steamed greens for a fresh side.
• Use another fish: Substitute a similar firm fish and check it for doneness before serving.

Common mistakes to avoid

• Uneven paste: Grind the aromatics well so the seasoning is distributed across the fish.
• Short marinade: Leave the fish coated for the full 15 minutes before cooking.
• Loose wrapping: Fold the banana leaf securely so the fish and aromatics stay together.
• High steaming heat: Keep the heat low as directed rather than letting the parcel cook over a hard boil.
• Rushing the cook: The method calls for 3 hours of steaming, despite the 60-minute total-time listing.
• Opening carelessly: Let steam escape away from you when unwrapping the parcel.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until steaming hot, taking care not to dry out the fish.

Frequently asked questions