Crispy Spiced Fish — Ikan Woku
Whole fish crisped in a skillet, then tossed with a fragrant aromatics and spice paste that clings to every golden edge. Manado-style, ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 fish (1.5–2 lbs) whole white fish (snapper, grouper, or sea bass), cleaned and gutted
- 3 medium shallots, thinly sliced
- 4 cloves garlic cloves, minced
- 2 medium fresh red chili, minced (or 1 tsp chili flakes)
- 1 tsp turmeric powder
- 1 whole lime
- 3 tbsp neutral cooking oil
Instructions
- 1
Pat the fish dry inside and out with paper towels. Score the sides diagonally 3–4 times to help it crisp.
- 2
Season the fish generously with salt and pepper, inside the cavity and on both sides.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Lay the fish in the skillet and sear without moving for 5–6 minutes until the skin is golden and crispy.
- 5
Flip the fish carefully and cook the other side another 4–5 minutes until the flesh flakes easily at the thickest part.
- 6
Push the fish to the side of the skillet. Add shallots, garlic, chili, and turmeric to the empty space; stir constantly for 60 seconds until fragrant.
- 7
Toss the aromatics over the fish until coated, breaking up any clumps. Squeeze lime over the top and serve immediately.
Tools you’ll need
- large skillet (12–14 inches)
- paper towels
- knife and cutting board
- wooden spoon or silicone spatula
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