Entree: Indonesia – Manado / North Sulawesi – Ikan Woku Belanga (Manado-style braised whole fish in a spicy, aromatic turmeric, lemongrass, and tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole red snapper, gutted and scaled, about 2 lb (900 g)
- 3 tbsp (45 ml) (1.5 oz (45 g)) vegetable oil
- 1 cup (240 ml) (8 fl oz (240 ml)) water or light fish stock
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 stalks lemongrass, white parts only, smashed and cut into 2-inch (5 cm) pieces
- 6 kaffir lime leaves, torn
- 2 tbsp (30 ml) (1 oz (30 g)) fresh lime juice
- 2 scallions, sliced, approx. 1 oz (30 g)
- 1/2 cup (120 ml) (0.6 oz (18 g)) fresh kemangi (lemon basil) leaves
- 1 tsp (6 g) salt (adjust to taste)
- 1 tsp (4 g) sugar
- For the woku spice paste (blend or pound to a coarse paste):
  - 6 shallots, about 4 oz (115 g)
  - 4 cloves garlic, about 0.5 oz (15 g)
  - 4 red chilies (ripe), about 1.5 oz (45 g)
  - 6 bird's eye chilies, about 0.5 oz (15 g) (adjust for heat)
  - 1 1/2 in (4 cm) fresh turmeric, peeled, about 0.5 oz (15 g) (or 1 tsp (3 g) turmeric powder)
  - 1 1/2 in (4 cm) fresh ginger, peeled, about 0.5 oz (15 g)
  - 1 1/2 in (4 cm) galangal, peeled, about 0.6 oz (18 g)
  - 2 candlenuts (or 2 macadamia nuts), about 0.5 oz (15 g)

Show original ingredient measurements

- 1 whole red snapper, gutted and scaled, about 2 lb (900 g)
- 3 tbsp (1.5 oz / 45 g) vegetable oil
- 1 cup (8 fl oz / 240 ml) water or light fish stock
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 stalks lemongrass, white parts only, smashed and cut into 2-inch (5 cm) pieces
- 6 kaffir lime leaves, torn
- 2 tbsp (1 oz / 30 g) fresh lime juice
- 2 scallions, sliced, approx. 1 oz (30 g)
- 1/2 cup (0.6 oz / 18 g) fresh kemangi (lemon basil) leaves
- 1 tsp (6 g) salt (adjust to taste)
- 1 tsp (4 g) sugar
- For the woku spice paste (blend or pound to a coarse paste):
  - 6 shallots, about 4 oz (115 g)
  - 4 cloves garlic, about 0.5 oz (15 g)
  - 4 red chilies (ripe), about 1.5 oz (45 g)
  - 6 bird's eye chilies, about 0.5 oz (15 g) (adjust for heat)
  - 1 1/2 in (4 cm) fresh turmeric, peeled, about 0.5 oz (15 g) (or 1 tsp / 3 g turmeric powder)
  - 1 1/2 in (4 cm) fresh ginger, peeled, about 0.5 oz (15 g)
  - 1 1/2 in (4 cm) galangal, peeled, about 0.6 oz (18 g)
  - 2 candlenuts (or 2 macadamia nuts), about 0.5 oz (15 g)

Instructions

1. Rinse and pat the fish dry. Make 2–3 diagonal slashes on each side to allow flavors to penetrate; season lightly with a pinch of salt and set aside.
2. In a blender or with a mortar and pestle, make the woku spice paste by combining shallots, garlic, red chilies, bird's eye chilies, turmeric, ginger, galangal, and candlenuts to a coarse paste.
3. Heat oil in a wide, heavy pot or traditional belanga over medium heat. Fry the spice paste until fragrant and oil separates, about 3–4 minutes.
4. Add lemongrass pieces and torn kaffir lime leaves; stir for 1 minute. Add chopped tomatoes and cook until they begin to break down, 3–4 minutes.
5. Pour in the water or fish stock and bring to a gentle simmer. Stir in salt and sugar, taste, and adjust seasoning.
6. Gently nestle the whole fish into the simmering broth. Spoon some broth over the fish, cover, and simmer gently for 10–12 minutes, turning once or spooning the sauce over the fish, until the fish is opaque and flakes easily.
7. Finish by stirring in lime juice, sliced scallions, and most of the kemangi leaves; reserve a few leaves for garnish. Simmer 1 more minute.
8. Transfer the fish to a serving platter, spoon the broth and vegetables over it, garnish with remaining kemangi, and serve hot with steamed rice.