Ikan Tongkol Woku: A Flavorful Indonesian Delight
Ikan Tongkol Woku is a vibrant and aromatic Indonesian dish that showcases the rich flavors of the spices and herbs used in its preparation. This recipe transforms the tender, meaty fish into a culinary masterpiece, perfect for sharing with family and friends. Here’s how to create this delicious dish that embodies the heart of Indonesian cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (large, cut into 5 pieces) | 1 fish |
| Ground Spices: | |
| Red chili peppers | 10 pieces |
| Fresh turmeric (roughly chopped) | 1 piece (about 1 inch) |
| Ginger (roughly chopped) | 1 piece (about 1 inch) |
| Shallots | 5 pieces |
| Garlic | 4 cloves |
| Candlenuts | 2 pieces |
| Whole Spices: | |
| Bird’s eye chili | 10 pieces (whole) |
| Tomato | 1 (diced) |
| Shallots | 5 whole |
| Lemongrass | 2 stalks (bruised) |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 3 leaves |
| Green onions | 2 stalks (sliced) |
| Basil leaves | 3 bunches |
| Cooking oil | As needed |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Vinegar | 2 tablespoons |
| Water | 2 cups |
Instructions
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Prepare the Fish: Begin by washing the Ikan Tongkol thoroughly, then season it with 1 tablespoon of salt and 2 tablespoons of vinegar. Allow the fish to marinate for approximately 5 minutes. After marinating, rinse the fish again to remove excess salt and vinegar. Next, fry the fish in oil until it is half-cooked—avoid cooking it all the way through to keep it moist.
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Sauté the Spices: In a separate pan, heat a little cooking oil over medium heat. Add the ground spices (red chili peppers, turmeric, ginger, shallots, garlic, and candlenuts) and sauté until fragrant and the oil begins to separate from the spices.
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Add Whole Spices: Once the spices are aromatic, add the whole spices (bird’s eye chili, diced tomato, whole shallots, bruised lemongrass, bay leaves, and kaffir lime leaves) to the pan. Stir well to combine all the flavors.
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Simmer with Water: Pour in approximately 2 cups of water and bring the mixture to a gentle boil. Carefully add the half-cooked Ikan Tongkol into the simmering sauce, followed by salt, sugar, and flavor enhancer to taste. Allow the dish to simmer until the liquid reduces slightly and the flavors meld together.
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Incorporate Fresh Herbs: Once the sauce has thickened and the fish is cooked through, add the sliced green onions and basil leaves. Adjust the seasoning as necessary to achieve the desired taste.
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Serve: Remove from heat and serve your Ikan Tongkol Woku warm, accompanied by steamed rice for a truly delightful meal.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | Varies based on seasoning |
This Ikan Tongkol Woku recipe captures the essence of Indonesian cuisine, combining aromatic spices and fresh herbs with the rich flavors of fish. It’s not just a meal; it’s a celebration of flavors, best enjoyed with loved ones around the table. Enjoy your culinary adventure with this delightful dish!
