KOMPAS.com – Woku belanga fish is a typical Manado side dish which is cooked in a pot, using the addition of basil and various spices so that the aroma is more fragrant and tastes delicious.
Quoted from Kompas.comTuesday (24/12/2020), woku belanga fish is usually served as a side dish on Christmas Eve in Manado. The fish used is generally tuna cooked with yellow spices.
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The choice of fish can be adjusted according to taste, using the woku belanga fish recipe from the book “Various Manadonese Cuisine” the work of the DeMedia Kitchen Team (2007) published by DeMedia Pustaka below uses grouper fish.
If you are interested in making kan woku belanga at home, see the complete recipe below.
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Woku belanga fish ingredients:
- 3 grouper fish (clean and cut into 2 parts)
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 250 milliliters of water
- 3 tablespoons oil (for frying)
Ground seasoning ingredients:
- 15 red cayenne peppers
- 2 centimeters turmeric
- 3 centimeters ginger
- 4 candlenuts
- 1/2 teaspoon salt
- 1/2 teaspoon instant stock
Other seasoning ingredients:
- 8 red onions (thinly sliced)
- 2 spring onions (sliced 1 centimeter)
- 4 sprigs basil (take the leaves)
- 1/2 turmeric leaf (halved and knotted)
- 3 kaffir lime leaves
- 1 pandan leaf
- 1 stalk lemongrass (crushed)
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How to make woku belanga fish:
1. Coat the fish with lime juice and salt, then leave for 60 minutes.
2. Saute the shallots and ground spices in a pan until fragrant, add the other spices then cook again until the leaves wilt.
3. Add water then cook, stirring occasionally, until it boils. Add the grouper fish and cook until the fish is cooked and the spices are absorbed.
4. Correct the seasoning then serve the woku belanga fish while warm.
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