Ikan Woku (Spiced Crispy Fish)

Ingredients

• 1.5 lb white fish fillets or whole fish (sea bass, grouper, snapper)
• 3 medium shallots, thinly sliced
• 4 clove garlic cloves, minced
• 3 whole red chilies, thinly sliced
• 1 tbsp ginger, minced
• ½ tsp turmeric powder
• ½ tsp coriander powder
• 2 tbsp soy sauce
• 1 whole lime juice
• 2 stalk lemongrass, minced
• ½ cup fresh cilantro and Thai basil, chopped
• ½ cup neutral oil for frying

Instructions

1. 1

   Pat fish dry with paper towels. Season inside and out with salt and black pepper.

2. 2

   Slice shallots, mince garlic, slice red chilies, and mince ginger. Set aside.

3. 3

   Mince lemongrass (white and pale green parts only). Chop cilantro and basil.

4. 4

   Heat oil in a large, heavy skillet over medium-high until it shimmers and a piece of shallot sizzles immediately, ~2 minutes.

5. 5

   Lay fish in oil and fry 4 minutes per side without moving. Fish should be golden and crispy; edges will curl slightly.

6. 6

   Transfer fish to a plate. Pour off all but 3 tablespoons oil, leaving any browned bits.

7. 7

   Add shallots to the pan and fry, stirring often, until deeply golden and fragrant, ~5 minutes.

8. 8

   Stir in garlic, chilies, ginger, lemongrass, turmeric, and coriander. Cook, stirring, until fragrant, ~90 seconds.

9. 9

   Pour soy sauce around the pan and let it sizzle for 20 seconds. Squeeze lime juice in.

10. 10

    Return fish to the pan and toss gently with aromatics, coating all sides, ~30 seconds. Don't break up the fish.

11. 11

    Slide onto a serving plate. Scatter fresh cilantro and basil on top.

Tools you’ll need

• 12-inch heavy skillet or wok
• paper towels
• cutting board
• chef's knife
• wooden spoon or spatula
• serving plate

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