A Little Story About Woku
Buf, have you ever tried a dish that instantly makes the whole kitchen smell like heaven? That is exactly what happens when you cook Ikan Woku. This traditional dish comes from North Sulawesi, Indonesia, and it is famous for its fragrant herbs, fresh spices, and bold flavors. The best part is you only need one pan to make it.
It is the kind of dish that is perfect for a big family dinner, or even when you want to impress guests. Trust me, once you serve Ikan Woku on the table, everyone will notice it and yes, it will stand out among other dishes.
What Does Ikan Woku Taste Like?
Imagine this, Buf: the moment you lift the lid, a wave of warm Indonesian spices hits you. Lemongrass, lime leaves, and chili all dance together in the air. The fish absorbs the flavors so deeply that every bite is juicy, tender, and full of character. The broth itself is savory with just the right amount of spice, balanced with the freshness of basil and a squeeze of lime that keeps it bright and zesty. It is the kind of comforting dish that hugs you with its warmth yet keeps you coming back for more because of its bold, herby punch.
This image is provided by Foodiez team
Taste Like Cream Cheese with That Custardy Vibe
This cake turns out soft and creamy kinda like a mix between a light cream cheese dessert and a Portuguese egg tart. The tangy sweetness from the cherries takes it to another level. It’s light, satisfying, and you won’t believe it only has around 314 calories for the whole thing.
Frying Tips You Do Not Wanna Miss
Before we jump to the recipe, let me share a few tricks with you Buf:
- Rub the fish with lime juice before coating it in flour, this takes away that fishy smell.
- Use enough flour so the fish fries up golden and crispy.
- Cover the pan while frying so the oil does not splatter everywhere.
- Only flip the fish once the first side is golden brown, this keeps it from soaking up too much oil.
This image is provided by Foodiez team
Portion and Calories
- Servings: 4 people
- Cooking Time: about 40 minutes
- Calories: 1,488 to 1,713 total
- Per Portion: about 372 to 428 cal
Ingredients
For the spice paste (bumbu halus, blend until smooth):
- 2 large red chilies
- 4 shallots
- 3 cloves garlic
- 3 small turmeric roots
- 3 tbsp cooking oil
- Optional: the ginger can be blended here too, or finely grated and sautéed with the paste
Add later, do not blend:
- 1 thumb ginger if not blended
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 cabe rawit chilies
- 900 ml water
- 500 g mackerel tuna (or ikan tongkol), cut into pieces
- 5 tbsp flour
- 1 carrot, cut juliet
- 1 tomato, cut dice
- 1 bunch basil leaves (kemangi)
- Juice of 1 lime
- Sugar, salt, mushroom stock, to taste
- Oil for frying
Let's Cook Step by Step
1. Make the spice paste (bumbu halus)
– In a blender, add large red chilies, shallots, garlic, turmeric, and 3 tbsp oil.
– Blend until really smooth. Scrape the sides if needed. Keep it thick.
– Do not blend lemongrass, lime leaves, or bird’s eye chilies. Those go in whole later.
– If you want it spicier, you may blend the bird’s eye chilies together with the paste.
2. Fry the fish
– Rub the fish with a little lime juice to cut the fishy smell.
– Coat evenly with flour.
– Fry in hot oil until golden. Set aside.
This image is provided by Foodiez team
3. Cook the woku
– Heat a pan, pour in all the spice paste.
– Rinse the blender jar with a splash of water and pour that into the pan so nothing is wasted.
– Sauté until fragrant and the water in the paste reduces.
– Add lemongrass and kaffir lime leaves. Cook until the aroma pops and the paste looks glossy.
– Pour in water, add the fried fish, season with salt, sugar, and mushroom stock. Stir gently so the fish stays intact.
– Simmer until the broth reduces and a little oil rises to the surface.
– Add carrot, tomato, and whole bird’s eye chilies. Cook for about 5 minutes.
– Turn off the heat, add basil leaves and lime juice for a fresh finish.
– Serve hot with steamed rice.
QnA
Q: Can I reduce the water for the broth?
A: Yes Buf, if you like it thicker and more concentrated, use about 500 ml of water instead of 900 ml.
Q: Do I have to use mackerel tuna?
A: Not at all. You can also use snapper or grouper for a more delicate texture. Even chicken or pork works if you want to experiment.
Q: What if I cannot find basil leaves (kemangi)?
A: Kemangi is the soul of this dish. But if it is not available, you can use Thai basil or cilantro. Just know the fragrance will be a little different.
Q: I want it spicier, what should I do?
A: Easy, blend the bird’s eye chilies together with the spice paste instead of adding them whole. That will give the broth a real spicy kick.
Ready to Cook Your Ikan Woku?
Alright Buf, now that you have the full recipe, it’s time to put on your apron and get cooking. Imagine that amazing aroma of spices filling your kitchen while you enjoy this warm, flavorful fish with steaming rice.
If you want to see exactly how it’s done, check out the video tutorial below. And for more fun, easy, and delicious recipes from Indonesia and beyond, head over to BringUpFood Recipe. Your dinner table is about to get a serious upgrade.
Happy cooking Buf, and don’t forget to share this tasty dish with family or friends for maximum wow factor at the table 🍲✨
