Ikan Woku with Crispy Chicken & Spiced Egg
A fiery Indonesian fish dish with aromatic spices, served alongside shredded crispy chicken and spicy fried egg. One skillet, 25 minutes, explosive flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 10 oz fish fillets (snapper, mackerel, or grouper)
- 6 oz shredded cooked chicken
- 2 whole large eggs
- 2 whole fresh red chiles (or 1 tsp chili flakes)
- 2 whole shallots, thinly sliced
- 1 tbsp ginger, minced
- 1 whole lime juice
- 1 tbsp fish sauce
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Pat fish dry and sear 3 minutes per side without moving. Remove and set aside.
- 3
In the same skillet, sauté shallots, ginger, and sliced chiles until fragrant, about 2 minutes.
- 4
Return fish to skillet, add fish sauce and squeeze lime juice over top, toss gently for 1 minute.
- 5
Push fish to the side, crack eggs into the empty space, fry until whites set but yolks still jiggle, ~3 minutes.
- 6
Toss shredded chicken into the pan to warm through, about 1 minute. Serve hot.
Tools you’ll need
- 12-inch skillet or wok with lid
- spatula
- tongs
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
