Zesty Dorang Bumbu Woku: Flavorful Indonesian Fish Delight

Ingredient	Quantity
Dorang fish (approximately 7 fish, palm-sized)	3/4 kg
Lime (for marinating)	To taste
Spice Paste:
Shallots	10 cloves
Garlic	5 cloves
Roasted candlenuts	3 nuts
Ginger	3 cm
Turmeric	3 cm
Red chilies (seeds removed, adjust to taste)	2 pieces
Pounded/Chopped Spices:
Lemongrass	1 stalk
Kaffir lime leaves (remove the midrib)	4 leaves
Bay leaves	4 leaves
Additional Ingredients:
Sweet basil (kemangi)	1 bunch
Spring onion (chopped coarsely)	1 piece
Tomato (diced)	1 piece
Salt	To taste
Sugar	To taste
Seasoning (optional)	A pinch
Water	As needed
Oil for sautéing	As needed

Prepare the Fish: Clean the dorang fish thoroughly, removing any internal organs and debris. Rinse well to ensure all impurities are gone.
Marinate: Squeeze lime juice over the fish and let it marinate for 15-30 minutes while preparing the other ingredients.
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Blend Spices: In a blender, combine shallots, garlic, candlenuts, ginger, turmeric, and red chilies. Add a little oil to facilitate blending until smooth.
Fry the Fish: Heat a pan with salt and oil. Once hot, gently add the fish and fry until halfway cooked to avoid splattering. Remove and set aside.
Sauté the Spice Paste: In the same pan, pour in the blended spice paste and sauté until fragrant.
Add Pounded Spices: Add the pounded lemongrass, kaffir lime leaves, and bay leaves to the pan, continuing to sauté until aromatic.
Simmer with Fish: Add enough water to create a sauce and bring to a boil. Once boiling, add the fried fish back into the pan.
Season: Stir in sugar, salt, and optional seasoning, adjusting to taste.
Incorporate Additional Ingredients: Add the sweet basil, spring onion, and diced tomato. Let simmer until everything is cooked through and the flavors meld, ensuring a fragrant aroma.
Serve: Once done, serve hot and enjoy the vibrant flavors of Dorang Bumbu Woku!

Happy cooking!