Woku Ikan Kakap - very spicy fish dish from Manado

Ingredients

• 1,000 gred snapper or another firm white fish
• 1lime
• 1 tspsalt
• 3lemongrass stalks
• 2pandan leaves
• 6kaffir lime leaves
• 5green tomatoes or tomatillos
• 1tomato
• 1,000 mlwater
• 4 tbspoil
• 7shallots
• 4 clovesgarlic
• 9red chillies
• 7red bird’s eye chillies
• 6 cmfresh ginger
• 3 cmfresh turmeric
• 4candlenuts
• 2spring onions
• 1 bunchkemangi or lemon basil

Instructions

1. 1

   Prepare the ingredients

   Clean the fish and cut it into 10 pieces. Cut the tomatoes into pieces. Grind the shallots, garlic, red chillies, bird’s eye chillies, ginger, turmeric and candlenuts into a fine paste, then finely chop the spring onions.

2. 2

   Marinate the fish

   Squeeze the lime over the fish, add the salt and leave to marinate for at least 30 minutes.

3. 3

   Fry the paste

   Heat the oil in a pan. Add the spice paste, lemongrass, pandan leaves and kaffir lime leaves, then fry for 5 minutes.

4. 4

   Simmer the fish

   Add the fish and mix well with the paste. Pour in the water and bring it to the boil. Add the tomatoes and simmer gently for 30 minutes, until the fish is cooked.

5. 5

   Garnish and serve

   Finish with the chopped spring onions and kemangi leaves, then serve.

What is Woku Ikan Kakap?

Woku is a richly seasoned style of cooking associated with Manado in North Sulawesi, Indonesia. Ikan kakap means snapper, so this version is fish cooked in a fragrant, spicy mixture of aromatics, herbs and tomatoes.

The paste supplies heat and depth, while lime and tomatoes bring a sharper, fresher edge. Simmering the fish in the seasoned liquid lets it take on those flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish is the main source of protein, while the oil and candlenuts contribute most of the fat. The chillies, shallots and tomatoes provide some carbohydrates, and rice served alongside would add more. Pair a portion with vegetables and rice according to appetite.

Building the aromatic base

Spice paste: Shallots, garlic, chillies, ginger, turmeric and candlenuts are ground together. A fine paste disperses through the broth more evenly than roughly chopped pieces.

Fragrant leaves: Lemongrass, pandan and kaffir lime leaves fry with the paste for five minutes. This brief cooking releases their aroma before the water goes in.

Choosing and preparing the fish

Fish: Red snapper is specified, but another firm white fish can be used. Cutting it into 10 pieces gives the seasoning plenty of surface area while keeping portions manageable.

Lime and salt: Marinate the fish for at least 30 minutes as directed. This seasons it before it meets the spicy broth.

Getting the simmer right

Gentle heat: Once the water comes to the boil, lower the heat so the liquid simmers rather than bubbles vigorously. A calm simmer helps the fish cook without breaking apart as readily.

Doneness: The recipe gives a 30-minute simmer. Check that the fish is cooked through, and handle the pieces gently when serving.

The role of the tomatoes

Green tomatoes: These, or tomatillos, add a tangy contrast to the chilli-rich paste. Cut them into pieces so they can soften in the broth.

Ripe tomato: The additional tomato contributes a softer, rounder flavour alongside the sharper green fruit. Add both types at the same point, after the broth comes to the boil.

Serving the dish

Fresh finish: Spring onions and kemangi go on at the end, keeping their flavour distinct from the long-simmered broth. Lemon basil is a useful alternative if kemangi is unavailable.

On the plate: Serve with plain rice to soak up the spicy liquid. A simple vegetable side can balance the meal without competing with the herbs and chillies.

Recipe notes & tips

• Use a firm fish so the pieces hold their shape through the simmer.
• Grind the spice ingredients into a fine, even paste.
• Fry the paste with the aromatics for the full five minutes before adding the fish.
• Keep the simmer gentle after the liquid boils.
• Add the spring onions and kemangi just before serving for a fresh finish.

Variations

• Adjust the heat: Use fewer bird’s eye chillies for a milder broth.
• Choose another fish: Swap the snapper for another firm white fish.
• Use tomatillos: They can stand in for the green tomatoes as listed.
• Change the herbs: Use lemon basil if kemangi is unavailable.
• Serve with rice: Add plain rice to make a more substantial meal.

Common mistakes to avoid

• Rough spice paste: Grind the aromatics finely so they blend into the broth.
• Short marination: Give the fish at least 30 minutes with the lime and salt.
• Skipping the frying stage: Cook the paste and leaves for five minutes to release their aroma.
• Boiling too vigorously: Lower the heat after the broth boils to help keep the fish intact.
• Overhandling the fish: Stir gently once the pieces are in the pan.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot throughout, taking care not to break up the fish.

Frequently asked questions