Pepes-Style Steamed Cod with Indonesian Herbs

Peel and roughly chop the shallots, garlic, and ginger. Transfer to a mortar and pestle (or mini food processor) along with turmeric, cayenne, and white pepper.

Grind the bumbu into a smooth paste, working in circular motions. The aroma should be incredible — this is the soul of your pepes!

Heat coconut oil in a small pan over medium heat. Add the bumbu paste and fry for 2 minutes, stirring constantly, until fragrant and slightly darkened. Remove from heat and let cool slightly.

Pat the cod fillets dry with paper towels. Season both sides lightly with salt.

In a large bowl, toss the cod fillets with the cooled bumbu paste, soy sauce, and lime juice. Make sure every piece is well coated — massage that flavor in!

Let the fish marinate for 10 minutes at room temperature so the bumbu really penetrates.

If using banana leaves: cut large pieces and briefly pass over an open flame or through flame to make them pliable. Otherwise, use parchment paper folded into packets.

Lay out 4 sheets of banana leaf or parchment. Place a few tomato slices in the center of each, followed by a portion of seasoned cod.

Scatter fresh cilantro and basil leaves over each fillet. Fold the leaves or parchment around the fish to create a sealed packet, tucking edges under.

Prepare your steamer: bring water to a rolling boil in a wok or large pot with a steamer insert.

Carefully place the pepes packets in the steamer, making sure they don't overlap. Steam for 15-18 minutes until the fish flakes easily with a fork.

Remove the packets from the steamer and carefully open them (watch for escaping steam!). The fragrant aroma is your reward.

Garnish each pepes packet with sliced scallions. Serve immediately over jasmine rice, with extra lime wedges on the side.