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Main course · Indonesian

Ikan Woku (North Sulawesi Fish in Herb Sauce)

40 min Serves 4 ~290 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g sea bass fillets
  • 5 shallots
  • 4 garlic cloves
  • 4 fresh red chillies
  • 1 lemongrass stalk, bruised
  • 20 g fresh coriander, roughly chopped
  • 2 tomatoes, roughly chopped
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
290 kcal
Protein
29.7 g
Carbohydrate
10.1 g
of which sugars
4.9 g
Fat
14.1 g
of which saturates
1.8 g
Fibre
2.4 g
Salt
0.28 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the shallots, garlic and red chillies to a paste.

  2. 2

    Heat the vegetable oil in a large pan and fry the paste with the lemongrass for 5-6 minutes until fragrant.

  3. 3

    Stir in the tomatoes and 100ml water and simmer for 8 minutes until softened.

  4. 4

    Add the sea bass fillets and simmer for 6-8 minutes until the fish flakes easily and is cooked through.

  5. 5

    Stir the fresh coriander through for the final minute.

  6. 6

    Serve with steamed rice.

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