Ikan Pepes / Pais Dili Style (Spiced Tamarind, Kemiri & Basil Roasted Reef Fish) – Authentic Timor-Leste Recipe

Dili beachfront specialty roasting flaky fish coated in a fragrant turmeric, tamarind, and basil paste.

Country of Origin
🇹🇱 Timor-Leste (Southeast Asia, Asia)
Dietary Profile
pescatarian
Prep Time
20 min
Cook Time
30 min
Difficulty
Medium
Signature Staples
Red snapper or mackerel fillets, Sautéed papaya greens/spinach, Steamed rice, Roasted candlenut/cashew paste, Tamarind

Ingredients for Ikan Pepes / Pais Dili Style (Spiced Tamarind, Kemiri & Basil Roasted Reef Fish) (4 Servings)

  • 1.25 lbs (or 2.5 cups) red snapper or mackerel fillets, prepped into bite-sized pieces
  • 1.5 cups sautéed papaya greens/spinach, washed and trimmed
  • 1 cup steamed rice
  • 1 medium onion and 3 cloves garlic, finely minced with roasted candlenut/cashew paste
  • 1.5 tbsp traditional Timor-Leste seasoning (tamarind, turmeric, fresh lemon basil (kemangi), chili, lime)
  • 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

  1. Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
  2. In a skillet over medium heat, sauté onion, garlic, roasted candlenut/cashew paste, and tamarind, turmeric, fresh lemon basil (kemangi), chili, lime for 3 minutes until fragrant.
  3. Combine red snapper or mackerel fillets and sautéed papaya greens/spinach with the sautéed aromatics and layer evenly into the baking dish.
  4. Top with steamed rice and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
  5. Let rest 5 minutes before serving warm at the table.

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