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Pepesan (spiced fish in packets), a dish from Indonesia prepared by the Happy Chief Cook.

Pepesan with white rice and kecapsauce.

A very tasty fish dish.
The cod that I used has become very juicy and soft, but it has a spicy flavor.

I have the Pepesan cooked in the convection oven instead of a steamer.
Because it is cooked at low-temperature, the juices remain in the cod.

Preparation Time: 60 minutes.
Serves: 2 to 4 persons.


550 to 600 grams of cod into 4 pieces,
1 tablespoon lime juice,
1 tablespoon peanut oil,
1 teaspoon onion powder,
1 teaspoon garlic powder,
1 tablespoon sambal oelek,
1 teaspoon curry Djawa,
1 teaspoon djahé (ground ginger),
0.5 teaspoon laos (ground galangal).


Rinse the fish under running water.
Pat the fish dry with paper towels.

Mix the peanut oil in a bowl with onion powder, garlic powder, sambal oelek, curry Djawa, djahé and laos.

Brush the pieces of cod on all sides with the spice mixture.

Place 4 sheets of aluminum foil.
Brush them lightly with peanut oil.
Place on each sheet a piece of cod.
Drip a little lime juice over the cod.
Fold the aluminum foil around the cod.
Let it marinate for 20 minutes in the packets before it enters the convection oven or steamer.


Put the packets together in a steamer.
Steam the cod in 16 to 18 minutes.
Serve the cod with the packets on.

Convection oven:

Preheat convection oven to 100 degrees Celsius.
Place the packets of cod in the middle of the convection oven on the rack.
Let it cook in 18 minutes.
Serve the cod with the packets on.

Side dish:

Serve with dry boiled rice and kecap sauce , sweet and sour ginger sauce or foo young sauce-hai sauce.
Atjar Ketimoen Bening or any other cucumber salad fits well with.

*Also with other saltwater fish species such as saithe and haddock, the dish can be prepared.

If you use the steamer:
You can replace the aluminum foil by blanched leaves of green cabbage, savoy cabbage or white cabbage.


Prepared by the Happy Chief Cook, added February 25, 2012.