Cherry & Dennis Helper Habitat

Indonesian Ikan Woku Herb Fish

Name: Indonesian Ikan Woku Herb Fish
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g fish fillets; 2 pieces limes; 2 pieces tomatoes; 2 stalks lemongrass; 3 stalks spring onions; 30 g basil leaves; 2 pieces red chillies; 6 pieces shallots; 4 cloves garlic; 1 tsp turmeric powder; 1 tsp salt; 200 ml water; 2 tbsp neutral oil

印尼萬鴉老香料魚

Indonesian Ikan Woku Herb Fish — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Manado fish simmers in a bright herb and lemongrass sauce.

Ingredients

Main ingredients

600 g fish fillets
2 pieces limes
2 pieces tomatoes
2 stalks lemongrass
3 stalks spring onions
30 g basil leaves

Spice paste

2 pieces red chillies
6 pieces shallots
4 cloves garlic
1 tsp turmeric powder
1 tsp salt

Cooking liquid

200 ml water
2 tbsp neutral oil

Indonesian Ikan Woku Herb Fish — ingredients

Tools

knife
board
mortar
pan
lid
food thermometer

Steps

Step 1

Check fish for bones and cut into four portions

Check fish for bones and cut into four portions. Keep the pieces even in thickness so they cook at the same rate.

Step 2

Squeeze one lime over the fish

Squeeze one lime over the fish. Remove seeds as you squeeze so they do not fall into the food.

Step 3

Pound shallots, garlic and chillies to a paste

Pound shallots, garlic and chillies to a paste. Pound to an even coarse paste without large pieces of garlic or chilli.

Step 4

Bruise lemongrass and cut tomatoes

Bruise lemongrass and cut tomatoes. Keep the pieces even in thickness so they cook at the same rate.

Step 5

Fry spice paste in oil for three minutes

Fry spice paste in oil for three minutes. Stir across the pan base until fragrant, without letting the paste blacken.

Step 6

Add lemongrass, tomato and turmeric

Add lemongrass, tomato and turmeric. Distribute it around the pan and stir once gently for even heating.

Step 7

Add water, boil, then simmer five minutes

Add water, boil, then simmer five minutes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.

Step 8

Lay fish portions in the spiced liquid

Lay fish portions in the spiced liquid. Keep the fish in one layer; avoid stacking or repeatedly turning it.

Step 9

Cover and gently cook for eight to ten minutes

Cover and gently cook for eight to ten minutes. Time the covered cooking from this point and keep the heat steady.

Step 10

Check opaque fish and 75°C at the thickest part

Check opaque fish and 75°C at the thickest part. Probe the thickest fish portion; hold its centre at or above 75°C for 30 seconds, simmering longer if needed.