Crispy Ikan Pepes (Sheet-Pan Fish)
Indonesian steamed-then-crisped fish with coconut-chili paste, wrapped in parchment and finished under the broiler. Fragrant, spicy, ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 210
- Protein
- 28g
Ingredients
- 2 fillets (about 6 oz each) white fish fillets (sea bass, snapper, or grouper)
- 2 medium red chilis (fresh, seeded)
- ¼ cup unsweetened coconut milk
- 1 stalk lemongrass (white part only), minced
- 1 whole lime (juiced)
- 2 stalks green onion, thinly sliced
Instructions
- 1
Preheat broiler to high. Blend chilis, coconut milk, lemongrass, and a pinch of salt until smooth.
- 2
Lay two large sheets of parchment on a baking sheet. Place one fish fillet on each sheet.
- 3
Spread half the paste over each fillet. Squeeze lime juice on top. Fold parchment to seal tightly.
- 4
Broil packets 8 minutes until fish is opaque when tested with a knife and parchment edges brown slightly.
- 5
Carefully unwrap packets—steam will billow out. Transfer fish to plates, pour any sauce overtop.
- 6
Scatter green onion over each fillet. Serve immediately.
Tools you’ll need
- broiler or oven
- blender or food processor
- baking sheet
- parchment paper
- kitchen knife
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