Grilled Nile Tilapia with Dabu-Dabu Salsa Recipe
Ingredients
For the Grilled Nile Tilapia:
- 1 kg Nile tilapia
For the Yellow Spice Paste:
- 7 cloves garlic
- 1/2 teaspoon coriander seeds
- 2 candlenuts
- 1 thumb-sized piece of turmeric
- 2 teaspoons salt (or to taste)
For the Dabu-Dabu Salsa:
- 6 shallots
- 10 green bird’s eye chilies
- 5 mixed-color bird’s eye chilies
- 3 green tomatoes
- 1 red tomato
- 1/2 lime (juice only)
- Sugar (to taste)
- Salt (to taste)
- Royco (optional)
Instructions
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Prepare the Yellow Spice Paste:
- In a blender, combine garlic, coriander seeds, candlenuts, turmeric, and salt. Blend until you achieve a smooth paste.
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Marinate the Fish:
- Rub the yellow spice paste generously over the Nile tilapia. Allow the fish to marinate for at least 1 hour to let the flavors infuse.
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Grill the Fish:
- Heat a non-stick skillet or grill pan over medium heat. Lightly oil the pan.
- Place the marinated Nile tilapia on the pan and grill, turning occasionally, until the fish is cooked through and has a nice char, about 10-15 minutes.
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Prepare the Dabu-Dabu Salsa:
- Dice the shallots, green bird’s eye chilies, mixed-color bird’s eye chilies, green tomatoes, and red tomato into small pieces.
- In a bowl, combine all the diced ingredients. Add lime juice, sugar, and salt. Mix thoroughly. Taste and adjust seasoning as desired. For a healthier option, skip the additional oil in the salsa.
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Serve:
- Serve the grilled Nile tilapia hot with a generous topping of dabu-dabu salsa on the side.
Enjoy your flavorful and healthy Indonesian-inspired meal!
