Ikan Woku Belanga (Spicy Indonesian Fish Stew)

Ingredients

• 1 kg whole fish (e.g., Snapper, Mackerel, or Gourami), cleaned and cut into 2-3 pieces if large
• 2-3 tbsp cooking oil
• 2-3 cups water or thin coconut milk
• 1-2 tbsp lime juice
• Salt to taste
• Pinch of sugar

Spice Paste:

• 10-15 bird's eye chilies (or fewer for less heat)
• 5-7 large red chilies, deseeded (optional, for milder heat)
• 10 shallots
• 5 cloves garlic
• 2-inch piece ginger
• 1-inch piece fresh turmeric (or 1 tsp turmeric powder)
• 2 candlenuts (optional, toasted)

Aromatics & Herbs:

• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves, torn
• 1 pandanus leaf, knotted (optional)
• 1 large tomato, quartered
• 1 bunch basil leaves (kemangi), picked
• 2 spring onions (green onions), chopped

Instructions

1. Lightly season the fish pieces with a pinch of salt. Set aside.
2. Prepare the spice paste: Blend all spice paste ingredients (bird's eye chilies, large red chilies, shallots, garlic, ginger, turmeric, and toasted candlenuts if using) with a little water until a smooth paste is formed.
3. Heat cooking oil in a large pot or wok over medium heat. Sauté the blended spice paste along with the bruised lemongrass, torn kaffir lime leaves, and knotted pandanus leaf (if using) until fragrant and the oil separates, about 5-7 minutes.
4. Pour in the water or thin coconut milk. Bring the mixture to a gentle boil, stirring occasionally.
5. Carefully add the fish pieces to the simmering sauce. Reduce heat to medium-low, cover, and let it simmer for about 10-15 minutes, or until the fish is almost cooked through and the sauce has slightly thickened. Do not stir too vigorously to avoid breaking the fish.
6. Add the quartered tomatoes and chopped spring onions. Continue to simmer for another 5-7 minutes, or until the fish is fully cooked and the flavors are well combined.
7. Season with salt and a pinch of sugar to taste.
8. Just before serving, stir in the fresh basil leaves and lime juice. Cook for another minute until the basil wilts.
9. Serve hot with steamed white rice.