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Barramundi with Seasoning Spice (Woku Blanga)

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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.