Pepes Ikan (spiced fish baked in parcels)
White fish smothered in a lemongrass, turmeric and chilli paste, then wrapped and baked so it stays juicy and fragrant.
- Time45 min
- LevelEasy
- Costabout £2.41 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Tear off four large squares of foil, about 30 cm each, and put a sheet of baking paper on each.
- 2
Blitz the onion, garlic, ginger, chillies, turmeric, lemongrass, oil, lime juice and salt to a rough paste in a small blender.
- 3
Cut the fish into four pieces. Coat each piece all over with the paste, and stir the shredded lime leaves through any that is left.
- 4
Lay a few tomato slices and basil leaves on each paper, set a piece of fish on top and fold over to make a sealed parcel, crimping the foil edges tight.
- 5
Put the parcels on a baking tray and bake for 20 minutes, until the fish flakes easily and the whole kitchen smells of lemongrass.
20 min - 6
Open the parcels carefully, as steam will escape. Serve straight away with steamed rice and sliced cucumber.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.