Grilled Nile Tilapia with Spicy Dabu-Dabu Salsa

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

1. Prepare the Yellow Spice Paste:

   • In a blender, combine garlic, coriander seeds, candlenuts, turmeric, and salt. Blend until you achieve a smooth paste.

2. 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.

3. 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.

4. 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.

5. 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!