Ikan Nila with Sambal Dabu-Dabu
This Indonesian-inspired grilled tilapia recipe features spicy sambal dabu-dabu, a vibrant mix of chilies, lime, and tomatoes that brings an authentic touch to the tender, crispy fish. Perfectly balanced with lime juice, this dish is a flavorful blend of savory, spicy, and tangy notes, offering a delightful sensory experience. Here’s how to prepare this flavorful meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh tilapia fish | 2 whole fish |
| Fresh lime | 1 piece |
For the Fish Seasoning:
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 4 cloves |
| Shallots | 6 cloves |
| Fresh ginger | 1-inch piece |
| Fresh turmeric | 2 cm |
For the Sambal Dabu-Dabu:
| Ingredient | Quantity |
|---|---|
| Shallots | 4 cloves |
| Garlic cloves | 2 cloves |
| Bird’s eye chilies | 8 pieces (adjust to taste) |
| Red curly chilies | 2 pieces |
| Fresh lime | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | 4 tablespoons |
| Green tomato | 1 small |
Instructions
-
Prepare the Fish:
- Clean the tilapia thoroughly, making a few slits across each side of the fish for even seasoning.
- Squeeze fresh lime juice over the fish, coating it well, and let it marinate for 10 minutes to help remove any fishy odor.
-
Season the Fish:
- Blend garlic, shallots, ginger, and turmeric until smooth. Rub this spice paste evenly over the fish, ensuring it gets into the slits and covers all surfaces. Set the fish aside to marinate for an additional 20 minutes to let the flavors absorb.
-
Fry the Fish:
- In a deep pan, heat oil over medium heat. Fry the marinated fish until golden brown and cooked through, ensuring a crispy texture on the outside and tender meat inside. Drain excess oil by placing the fish on paper towels.
-
Prepare the Sambal Dabu-Dabu:
- Finely dice the bird’s eye chilies, red curly chilies, shallots, garlic, and green tomato into small cubes (paysanne style).
- Place all the chopped ingredients into a bowl and pour 5 tablespoons of hot oil over them to release their flavors.
- Add salt, sugar, and the juice of one fresh lime, mixing well. Adjust the seasoning to taste.
-
Serve:
- Place the fried fish on a serving plate and generously spoon the sambal dabu-dabu over the top. Serve immediately, allowing the fresh and spicy sambal to complement the crispy fish.
