Ikan Woku (Spiced Crispy Fish)
Indonesian ikan woku is a showstopper: whole fish or fillets fried until crispy, then tossed with fragrant spiced aromatics and herbs. Bold, fiery, and utterly addictive.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat fish dry with paper towels. Season inside and out with salt and black pepper.
Step 2
Slice shallots, mince garlic, slice red chilies, and mince ginger. Set aside.
Step 3
Mince lemongrass (white and pale green parts only). Chop cilantro and basil.
Step 4
Heat oil in a large, heavy skillet over medium-high until it shimmers and a piece of shallot sizzles immediately, ~2 minutes.
Step 5
Lay fish in oil and fry 4 minutes per side without moving. Fish should be golden and crispy; edges will curl slightly.
Step 6
Transfer fish to a plate. Pour off all but 3 tablespoons oil, leaving any browned bits.
Step 7
Add shallots to the pan and fry, stirring often, until deeply golden and fragrant, ~5 minutes.
Step 8
Stir in garlic, chilies, ginger, lemongrass, turmeric, and coriander. Cook, stirring, until fragrant, ~90 seconds.
Step 9
Pour soy sauce around the pan and let it sizzle for 20 seconds. Squeeze lime juice in.
Step 10
Return fish to the pan and toss gently with aromatics, coating all sides, ~30 seconds. Don't break up the fish.
Step 11
Slide onto a serving plate. Scatter fresh cilantro and basil on top.
Tools you’ll need
- 12-inch heavy skillet or wok
- paper towels
- cutting board
- chef's knife
- wooden spoon or spatula
- serving plate
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