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Barramundi with Seasoning Spice (Woku Blanga)

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If you like spices, this recipe is for you. It does take a bit more effort in preparing all the spices & the ingredients but the end product is definitely worth it.


• 4 Barramundi fillets (at ±150g)
• 2 tablespoon lime juice
• Salt to taste


• 10 shallots, sliced
• 5 chilli paddies, chopped (add more if you like it spicier)
• 5cm ginger, chopped
• 5cm turmeric, chopped
• 5cm galangal, chopped
• 2 cloves garlic, chopped
• 2 candlenuts, grinded
• 2 stalks lemongrass, crushed
• 1 stalk spring onion, sliced
• 1 pandan leaf, cut into 3 parts
• 2 lime leaves, shredded
• 10 basil leaves, separate the leaves and the stems
• 3 tomatoes, cut into small cube
• 2 tablespoons canola oil, for stir-frying
• 200ml water
• 1 potato, boiled and mashed
• Salt to taste


• Marinate fish fillets with lime juice and salt. Set aside.

• Preheat the skillet or large pot, add oil, shallots and stir-fry for about two minutes. Add the other chopped spices. Stir-fry for about 2-3 minutes until it is fragrant.

• Add the rest of spices and herb and stir-fry for 30 seconds. Add water and mashed potato in order to get thicker and drier woku sauce. Once boiling, lower the heat and simmer for 10 minutes.

• Add the fish and cook for about 3-4 minutes on each side, depends on the thickness of the fish.

• Serve with a small portion of red rice and boiled green beans.