OVERVIEW:

This is the Balinese version of the Javanese favorite, Ikan Pepes. If banana leaves are not available, you can substitute with greased aluminum foil. Small whole fish are often used in Bali, but fillets work just as well with the right wrapping size.

INGREDIENTS:

500 gr (1 lb) skinned boneless snapper fillet, cut into 4 pieces
1 tsp salt
1 cup seafood spice paste
8 sprigs lemon basil
4 Salam leaves
1 tomato, sliced
4 banana leaves, cut into 15 cm (6 in) squares

PREPARATION:

1. Season the fish fillets with salt and coat evenly with seafood spice paste.
2. Cover and let marinate in a cool place for 6 hours.
3. Place each fish piece in the center of a banana leaf, topping with 2 sprigs of lemon basil, 1 salam leaf, and a slice of tomato.
4. Fold the banana leaves around the fillets to form small parcels and secure with a toothpick.
5. Steam the parcels for 7 minutes, then place them on a charcoal grill or under a broiler for an additional 5 minutes until the banana leaves are browned evenly.