Manado, Ikan Woku, Woko Fish

Written by on June 12, 2012 in Sulawesi Culinary with 0 Comments

Manado, Ikan Woku, Woko Fish



  • 2 Dorado fish
  • 5 Kaffir lime leaves (thinly sliced)
  • 2 Lemon grass sticks (smashed at the root)
  • 2 Spring onion (or also known as green onion) stalks, sliced
  • 2 tbs of cooking oil (any kind will do)
  • 250 mL water
  • Salt to taste

Ingredients (blended, using blender or food processor, or mortar & pestle)

  • 5 Red chilies
  • 3 Chili padi
  • 2 tsp of chopped turmeric
  • 2 tsp of chopped ginger
  • 3 tomatoes
  • 10 candle nuts
  • 1 tbs chopped lemon grass
  • 1 tsp salt
  • Clean the fish, each cut into 3 pieces
  • Sauté with cooking oil all the blended ingredients, lemon grass and lime leaves, until it’s fragrant
  • Put water, wait till boiling
  • Turn down the heat and put the fish in
  • Put in the sliced spring onions
  • Cook until water is reduced to 1/3
  • Check for taste (add salt if preferred)
  • Turn off the stove

Notes & Alterations:

  • You can use any kinds of fish with solid meat (sea fish). If you cannot stand fish heads, don’t use them. If you want to use fish fillet, it’s also ok.
  • If you want to have less spicy dish just put only 3 red chilies, omit the padi chili and add 1 big red paprika (bell pepper)
  • You can use turmeric powder but highly recommend that you use fresh ginger as it brings out really good aroma (but it’s not a sin to use powder one).
  • Candlenuts will produce an oily sauce to the dish, but if you cannot find them, you can omit them.
  • Unfortunately you cannot change lime leaves with dried ones, as the dried ones have no smell. If you want to venture more to the land of Asian cuisine, having a stock of frozen Kaffir lime leaves is highly recommended.

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