Title: Woku Ikan Nila
Ingredients:
- 4 tilapia fish, cleaned and gutted
- 2 limes
- 3 stalks of green onions
- 4 kaffir lime leaves
- 2 pandan leaves
- 2 lemongrass stalks, thinly sliced
- 2 bunches of basil leaves (kemangi)
- 500 ml water
- 3 tablespoons cooking oil
Spice Paste:
- 10 shallots
- 5 cloves of garlic
- 10 large red bird’s eye chilies
- 4 red chilies
- 5 cm turmeric
- 2 cm ginger
- 1 tablespoon salt
- 1 teaspoon sugar
Steps:
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Clean the tilapia fish thoroughly until the blood is gone. Cut the fish into pieces, rub with lime juice and salt, and let it sit for 30 minutes. Rinse thoroughly.
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Grind all the ingredients for the spice paste. Heat cooking oil in a pan, sauté the spice paste until fragrant, then add kaffir lime leaves.
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Add the fish pieces and cook until the spices are fragrant.
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Add lemongrass and pandan leaves. Pour in enough water to cover the fish. Cook while stirring until the spices are evenly distributed. Adjust salt and sugar to taste. Continue cooking until the sauce reduces.
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Add chopped green onions and basil leaves, stir well, and cook until the sauce thickens slightly. Remove from heat.
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Serve Woku Ikan Nila hot with steamed rice.
Notes: Woku Ikan Nila is a traditional Indonesian dish known for its rich, aromatic spices and fresh herbs that complement the tender tilapia fish. The blend of lime, lemongrass, and kaffir lime leaves adds a tangy and citrusy flavor, while basil leaves (kemangi) impart a unique herbal aroma. Enjoy this flavorful dish as a centerpiece at your dining table, perfect for sharing with family and friends.
