Ikan Woku Belanga
In this recipe
About this recipe
Ikan Woku Belanga is fish simmered in yellow Manado woku spices with lemongrass, lime leaf, and a final handful of fragrant basil.
Cook gently and stir sparingly so the fish stays in neat pieces. The basil goes in last for perfume.
Serve with plain rice—the sauce is lively enough to carry the meal.
Prep & cook time
- Prep20 minutes
- Cook30 minutes
- Total50 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Wide pot or deep skillet
- Blender
- Spatula
Ingredients
- 800 g firm fish steaks or chunks
- Woku spice paste: shallots, garlic, red chilies, turmeric, ginger, candlenuts, tomato
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 large handful basil (kemangi)
- 200–300 ml water
- 1 1/2 teaspoons salt
- 2 tablespoons oil
- Lime juice, to finish
Directions
- Blend the woku spices into a paste. Sauté in oil with lemongrass and lime leaves until fragrant and the oil separates.
- Add water and salt; bring to a simmer.
- Slip in the fish. Spoon sauce over the pieces without aggressive stirring.
- Cook until the fish is just done, 8–12 minutes depending on thickness.
- Scatter basil and add a squeeze of lime. Turn off the heat.
- Taste and serve immediately with rice.
Kitchen tips
- Choose firm fish that holds up in sauce.
- If using whole small fish, score the sides first.
- Make the paste milder for children and offer sambal separately.
- Leftover sauce is excellent with tofu the next day.
Serve with
- Warm rice
- Fresh cucumber
- Fried tempeh
How to store
Keeps 1–2 days refrigerated. Reheat gently to avoid breaking the fish.
Common mistakes
- Stirring roughly until the fish shreds.
- Adding basil too early so it blackens and turns bitter.
- Overcooking fish into dryness.