Spicy Garlic Ikan Woku
Whole fish or fillets coated in a fiery garlic-chili paste, then pan-fried until skin crisps and flesh stays tender. A showstopper Indonesian favourite that tastes restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat fish dry inside and out. Score the skin in a crosshatch pattern (if using whole fish). Season generously with salt and pepper.
Step 2
Mash garlic, chili, and shallot together with a pinch of salt to form a rough paste. Stir in lime juice.
Step 3
Heat oil in a large skillet over medium-high until it shimmers. Rub the chili-garlic paste all over the fish.
Step 4
Place fish skin-side down in the hot oil. Don't move it. Sear until skin is golden and crispy, 4-5 minutes.
Step 5
Flip carefully and sear the other side 3-4 minutes until flesh is opaque and flakes easily when prodded.
Step 6
Transfer to a plate. Drizzle any pan juices over top. Garnish with cilantro or green onion if desired. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- knife and cutting board
- mortar and pestle or bowl and spoon
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