Indonesian Spiced Clay Pot Fish

Step 1

Pat the whole mackerel or sea bass completely dry inside and out with paper towels — this helps the skin develop a slight crust and prevents splattering. Make 2-3 diagonal slashes about 1/4-inch deep across each side of the fish. This allows the aromatics to penetrate and helps the fish cook evenly.

Step 2

Make your spice paste (woku paste): roughly chop 6 medium shallots, 4 red Thai chilies, 3 garlic cloves, a 1-inch piece of fresh ginger, 0.5 inch of galangal, 0.25 inch of fresh turmeric (or 1/4 teaspoon turmeric powder), and 3 candlenuts or macadamia nuts. Transfer all to a mortar and pestle or small food processor and pound or blend until you have a fragrant, chunky paste — you want some texture, not a completely smooth purée. This should take 2-3 minutes by hand or 30 seconds in a processor.

Step 3

Have 2 tablespoons fresh lime juice, 0.5 cup coconut milk, salt, white pepper, and your bay leaves (if using) measured out and ready near your cooking station.

Step 4

Set a 10-inch clay pot (traditional) or 12-inch heavy-bottomed skillet over medium-high heat. Pour in 3 tablespoons of vegetable or coconut oil and let it heat for 1-2 minutes until shimmering and just beginning to smoke lightly. You should smell the oil becoming fragrant — this is when it's hot enough.

Step 5

Carefully place the prepared fish into the hot oil, slashed side down first. You'll hear an aggressive sizzle — this is good. Sear undisturbed for 3-4 minutes until the skin is light golden brown and the flesh has begun to set. Gently flip the fish and sear the other side for 2-3 minutes, then transfer to a plate. The fish doesn't need to be fully cooked at this point.

Step 6

In the same pot, add your woku spice paste and fry for 2-3 minutes, stirring constantly. The paste will darken slightly and become fragrant — you're looking for the raw smell of the chilies and garlic to mellow into a toasted, complex aroma. If it begins to stick to the bottom, lower the heat to medium.

Step 7

Pour in 0.5 cup of coconut milk and stir well to combine with the paste, breaking up any clumps. Let the sauce simmer for 1-2 minutes until it's integrated and silky. The coconut milk should cling slightly to your spoon.

Step 8

Carefully nestle the seared fish back into the pot skin-side up, surrounded by the sauce. Add the 2 bay leaves (if using), 1 teaspoon salt, and 0.25 teaspoon white pepper. Pour 2 tablespoons of fresh lime juice over and around the fish — the acid will brighten the deep, spicy flavors.

Step 9

Lower the heat to medium and simmer gently for 8-10 minutes. The fish is done when the flesh at the thickest part (near the head) flakes easily when you insert a fork, and the internal temperature reads 145°F on an instant-read thermometer. The sauce should bubble gently — if it's boiling hard, lower the heat slightly. Avoid stirring; instead, tilt the pot occasionally to baste the fish with sauce.

Step 10

Turn off the heat and let the fish rest in the pot for 2-3 minutes — carryover heat will ensure the flesh remains tender and moist. Taste the sauce and adjust seasoning with additional salt, lime juice, or white pepper as needed.

Step 11

Carefully transfer the fish to a serving platter or shallow bowl. Spoon the warm woku sauce generously over and around the fish, making sure to include plenty of shallots, chilies, and aromatics. Garnish with 2 tablespoons of fresh cilantro. Serve immediately with steamed jasmine rice and a cold lime-infused drink to balance the heat.