Spicy Garlic Ikan Woku
Whole fish or fillets coated in a fiery garlic-chili paste, then pan-fried until skin crisps and flesh stays tender. A showstopper Indonesian favourite that tastes restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- 1 lb whole fish (sea bass, snapper, or grouper) or thick white fish fillets
- 6 cloves garlic cloves, minced
- 2 chilis bird's eye chili, sliced thin (or 1 tsp chili flakes)
- 1 medium shallot, minced
- 2 tbsp lime juice
- 3 tbsp neutral oil (for cooking)
- ¼ cup fresh cilantro or green onion, chopped (optional garnish)
Instructions
- 1
Pat fish dry inside and out. Score the skin in a crosshatch pattern (if using whole fish). Season generously with salt and pepper.
- 2
Mash garlic, chili, and shallot together with a pinch of salt to form a rough paste. Stir in lime juice.
- 3
Heat oil in a large skillet over medium-high until it shimmers. Rub the chili-garlic paste all over the fish.
- 4
Place fish skin-side down in the hot oil. Don't move it. Sear until skin is golden and crispy, 4-5 minutes.
- 5
Flip carefully and sear the other side 3-4 minutes until flesh is opaque and flakes easily when prodded.
- 6
Transfer to a plate. Drizzle any pan juices over top. Garnish with cilantro or green onion if desired. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- knife and cutting board
- mortar and pestle or bowl and spoon
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