Nila Masak Woku (Delicious Nila Fish in Woku Sauce)
Embark on a culinary journey with this traditional Indonesian dish, Nila Masak Woku, which celebrates the vibrant flavors and aromatic spices of the archipelago. This dish, known for its delightful blend of herbs and spices, showcases the tender, flaky texture of ikan nila (Nila fish) cooked to perfection in a fragrant sauce. It’s not just a meal; it’s an experience that brings together the freshness of ingredients, ensuring every bite is bursting with flavor.
Ingredients
Here’s what you’ll need to create this delectable dish:
| Ingredients | Quantity |
|---|---|
| Nila fish | 500 grams |
| Kemangi (Vietnamese mint) | 1 handful |
| Lemongrass | 1 stalk |
| Pandan leaves | 1 leaf (or 2 smaller leaves) |
| Kaffir lime leaves | 5 leaves (remove the stems) |
| Green onions (scallions) | 1 stalk (sliced) |
| Tomatoes | 2, sliced lengthwise |
| Curly red chilies | 3, sliced diagonally |
| Water | 200 ml |
| Sugar | To taste |
| Salt | To taste |
| Ground spices: | |
| Shallots | 7 cloves |
| Garlic | 3 cloves |
| Candlenuts | 2 nuts |
| Red chilies | 5 pieces |
| Bird’s eye chilies | 8 pieces |
| Ginger | ½ thumb |
| Turmeric | 3 cm |
Instructions
Follow these steps to prepare a mouthwatering Nila Masak Woku that will leave everyone craving more:
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Prepare the Fish: Begin by cleaning the Nila fish thoroughly. Make shallow cuts along the body of the fish to help it absorb the flavors better. Squeeze the juice of a lime over the fish, sprinkle with salt, and allow it to marinate for at least 15 minutes to enhance the taste.
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Sauté the Ground Spices: In a heated pan, add a bit of oil, then toss in the ground spices (shallots, garlic, candlenuts, red chilies, bird’s eye chilies, ginger, and turmeric) along with the lemongrass and kaffir lime leaves. Sauté until the mixture is fragrant and the spices are well combined, typically around 3-5 minutes.
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Add the Aromatics: Incorporate the pandan leaves and the sliced curly red chilies into the sautéed spice mixture, stirring them together to create a flavorful base.
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Cook the Fish: Gently place the marinated Nila fish into the pan, ensuring it is well coated with the spice mixture. Stir carefully to prevent breaking the fish, allowing it to cook for a few minutes.
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Simmer: Pour in the water, followed by adding sugar and salt to taste. Toss in the sliced tomatoes and let the mixture simmer, cooking until the liquid reduces and thickens slightly, about 10-15 minutes.
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Final Touches: Just before finishing, add the sliced green onions and give everything a gentle stir to combine. Taste and adjust seasoning if necessary. Finally, stir in the kemangi for a burst of fresh flavor.
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Serve: Remove from heat and transfer your beautifully cooked Nila Masak Woku to a serving dish. It’s best enjoyed hot, served with steamed rice or as part of a larger Indonesian feast.
Nutritional Information
Here’s a glance at the nutritional aspects of your delicious dish. (Values are approximate and may vary based on specific ingredients and cooking methods):
| Nutritional Component | Per Serving (approx.) |
|---|---|
| Calories | 250 |
| Protein | 32 g |
| Fat | 10 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 300 mg |
This Nila Masak Woku recipe is not just a dish; it embodies the essence of Indonesian culinary tradition. With its aromatic spices and fresh ingredients, this recipe promises to be a delightful addition to your table, perfect for family gatherings or special occasions. Enjoy the rich flavors and the cultural journey each bite brings!
