Pepes Ikan Tahu (Grilled Wrapped Fish Tofu)

Ingredients

• 500 gfish fillet, cut into small cubes or as desired
• 500 gtofu, cut into small cubes
• 15 ml (1 tbsp)dried basil leaves
• as neededbanana leaf
• as neededtoothpicks
• 10shallots
• 8 clovesgarlic
• 2candlenuts
• 2tamarind pods, seeds removed
• 2.5 ml (1/2 tsp)shrimp paste
• 1 largered chilli, seeds removed
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)turmeric powder

Instructions

1. 1

   Mix the filling

   Mash the shallots, garlic, candlenuts, tamarind, shrimp paste, chilli, salt and turmeric into a spice paste. In a large bowl, combine the paste with the fish, tofu and dried basil leaves.

2. 2

   Wrap the parcels

   Spoon the mixture into banana leaf, wrap it up, and secure both ends with toothpicks.

3. 3

   Broil the parcels

   Broil for about 1 hour, then serve.

What is pepes ikan tahu?

Pepes is an Indonesian way of cooking seasoned ingredients in banana leaves. This version pairs fish with tofu, then cooks the wrapped mixture so the flavours mingle inside the parcel.

The combination makes a soft, savoury filling, while basil, turmeric, chilli and aromatics give it fragrance and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 44g protein, 14g carbs, 8g fat.

Fish and tofu provide most of the protein, while tofu and the shallots contribute some fat and carbohydrate. Serve a parcel with rice and a generous portion of vegetables for a more balanced plate.

Build the spice paste

Aromatics: Mash the shallots, garlic, candlenuts, tamarind, shrimp paste, chilli, salt and turmeric together before mixing them into the filling. A fairly even paste helps distribute the seasoning through the fish and tofu.

Chilli: Removing the seeds keeps the recipe closer to its stated mild-to-moderate heat; leave some in if you prefer more warmth.

Choose the fish and tofu

Fish: Use a firm fillet that can hold its shape when cubed and mixed. Cut the pieces to a similar size so they cook at roughly the same rate.

Tofu: Cut it into small cubes as directed, and handle it gently when mixing so the pieces remain distinct in the parcel.

Wrap securely

Leaves: Use pieces of banana leaf large enough to enclose the filling without stretching or tearing. If a leaf feels stiff, gently warming it can make it more pliable.

Ends: Fold the leaf around the filling and secure both ends with toothpicks so the mixture stays enclosed during broiling.

Broiling and doneness

Timing: The recipe gives an approximate broiling time of 1 hour but no temperature. Keep an eye on the parcels and follow your broiler’s instructions, since heat intensity and distance from the element vary.

Doneness: Open one parcel carefully to check that the fish is opaque and cooked through and the tofu is hot. The banana leaf may darken during cooking.

Serving ideas

Rice: Serve the parcels with steamed rice to make a simple, filling meal. The seasoned juices inside the leaf can be spooned over the rice.

Fresh sides: A crisp cucumber salad or lightly cooked greens can add freshness alongside the soft, savoury filling.

Recipe notes & tips

• Cut the fish and tofu into similarly sized pieces for more even cooking.
• Mash the spice ingredients thoroughly so their flavour is spread through the filling.
• Keep the filling away from the edges of the banana leaf to make wrapping easier.
• Secure both ends firmly with toothpicks to help prevent the parcel opening.
• Check a parcel before serving rather than relying only on the approximate cooking time.

Variations

• More heat: Keep some chilli seeds or add extra chilli to the spice paste.
• Fresh basil: Use fresh basil leaves in place of dried basil for a brighter herbal note.
• Different fish: Choose another firm, boneless fish fillet and cut it into small cubes.
• Extra vegetables: Mix in finely chopped vegetables that can cook through within the parcel.
• Citrus finish: Serve with a squeeze of lime at the table for a fresh contrast.

Common mistakes to avoid

• Uneven pieces: Large and small pieces cook at different rates; cut the fish and tofu to a similar size.
• Loose wrapping: Filling can escape from an unsecured parcel; fold the ends neatly and fasten them with toothpicks.
• Torn leaves: A split leaf is difficult to seal; use an intact piece or reinforce it with another layer.
• Overcooking: Fish can become dry if cooked too long; check a parcel for doneness during the approximate one-hour broil.
• Unmashed spices: Large pieces can leave some bites strongly seasoned and others bland; mash the spice ingredients into a more even paste.

How to store

Refrigerate cooked parcels in an airtight container for up to 3 days. Reheat until steaming hot throughout, either in a covered pan or in the oven; avoid overheating, which can dry out the fish.

Frequently asked questions