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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Ikan Woku is a vibrant and aromatic dish from Manado, Indonesia, featuring firm-textured fish simmered in a fragrant spice paste and aromatic leaves. The spice paste, made from shallots, garlic, chilies, ginger, turmeric, and candlenuts, creates a bold and spicy base, while pandan leaves, lime leaves, lemongrass, and turmeric leaf infuse the dish with layers of aroma. The fish is marinated with salt and lime juice, adding a subtle tang and depth to the flavor....
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Marinate mackerel with salt and lime juice. Let it sit in the fridge for 15 minutes.
Blend shallots, garlic, chilies, ginger, turmeric, and candlenuts into a paste.
Saute the spice paste with pandan leaves, lime leaves, lemongrass, and turmeric leaf until fragrant.
Add salt, mushroom bouillon, white pepper, and water to the pan.
Add the marinated fish and cook for 20 minutes until the fish is tender and the broth is aromatic.
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Use any fish with a firm texture for this recipe.
Adjust the amount of chilies to your preferred spiciness level.
Can I use a different type of fish?
Yes, you can use any firm-textured fish such as snapper or grouper.
How can I make the dish less spicy?
Reduce the number of chilies in the spice paste to suit your taste.
What can I substitute for candlenuts?
You can use macadamia nuts or almonds as a substitute for candlenuts.
Can I skip the turmeric leaf?
Yes, but the turmeric leaf adds a unique aroma to the dish.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
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