Spicy Indonesian Nile Tilapia with Basil and Lemongrass

Nila Masak Woku: A Flavorful Indonesian Fish Dish

Ingredients:

• 500 grams of Nile tilapia
• 1 handful of basil leaves
• 1 stalk of lemongrass
• 1 pandan leaf (or 2 if they’re shorter)
• 5 kaffir lime leaves (remove the central rib)
• 1 stalk of scallion, sliced
• 2 tomatoes, cut into wedges
• 3 curly red chilies, sliced diagonally
• 200 ml of water
• Salt and sugar to taste

For the Spice Paste:

• 7 shallots
• 3 cloves of garlic
• 2 candlenuts
• 5 red curly chilies
• 8 bird’s eye chilies
• 1/2 thumb-sized piece of ginger
• 3 cm piece of turmeric

Instructions:

1. Prepare the Fish:

   • Clean the tilapia and make shallow cuts along the body.
   • Rub with lime juice and salt, and let it marinate for at least 15 minutes.

2. Make the Spice Paste:

   • In a blender or food processor, combine shallots, garlic, candlenuts, red curly chilies, bird’s eye chilies, ginger, and turmeric. Blend until smooth.

3. Cook the Aromatics:

   • Heat a little oil in a pan over medium heat.
   • Sauté the spice paste with lemongrass and kaffir lime leaves until fragrant.

4. Add the Fish and Herbs:

   • Stir in the pandan leaf, sliced red chilies, and marinated tilapia.
   • Cook, gently stirring, until the fish is cooked through.

5. Simmer:

   • Pour in the water and add sugar and salt to taste.
   • Add the tomato wedges and simmer until the liquid reduces slightly.

6. Finish and Serve:

   • Add the sliced scallion and adjust the seasoning.
   • Stir in the basil leaves and cook for a few more moments.
   • Remove from heat and serve hot.

Enjoy the aromatic and delicious flavors of this traditional Indonesian dish! 😋