Serves 2-4 people
Marinated:

1 kg chub mackerel
7 g salt
15 g garlic
2 lime, sliced
600 ml cooking oil
Dabu-Dabu Chili Sauce:

50 g shallots, thinly sliced
15 g cayenne pepper, thinly sliced
120 g red tomatoes, diced into 1 cm cubes
5 kaffir lime leaves, thinly sliced
2 g salt
12 g sugar
5 g chicken stock powder
10 g lemon juice
50 ml cooking oil

Recipe Courtesy of
Darmawan

Kembung Goreng Dabu-Dabu (Fried Mackerel with Dabu-Dabu Chili Sauce)

Kembung Goreng Dabu-Dabu is a traditional Indonesian dish made with dried Chub Mackerel and topped with Dabu-Dabu, a spicy and flavorful chili sauce from Manado, North Sulawesi. Dabu-Dabu complements seafood fabulously, particularly grilled fish dishes. This simple recipe is often eaten with white rice for lunch or dinner.

Difficulty:

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Steps: 2 steps
14 Ingredients

Difficulty:
Steps: 2 steps
14 Ingredients

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Directions

Fry the Chub Mackerel
- Clean the mackerel. Marinate with salt, garlic and lime for 15 minutes.
- Fry the fish until golden brown and set aside.
The chub mackerel may be grilled instead of fried.

Making the Dabu-Dabu Chili Sauce
- Place all the ingredients except the oil into a heat resistant bowl.
- Heat the cooking oil, and when it’s hot, pour into the bowl containing the ingredients. Stir continuously as the hot oil is being poured.

Plate and Serve!

Prepare a serving plate.
Arrange the fish on the serving plate.
Pour the Dabu - Dabu sauce over the fried fish.
Serve hot with rice.

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Name: Kembung Goreng Dabu-Dabu (Fried Mackerel with Dabu-Dabu Chili Sauce)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: Marinated: 1 kg chub mackerel; 7 g salt; 15 g garlic; 2 lime, sliced; 600 ml cooking oil; Dabu-Dabu Chili Sauce: 50 g shallots, thinly sliced; 15 g cayenne pepper, thinly sliced; 120 g red tomatoes, diced into 1 cm cubes; 5 kaffir lime leaves, thinly sliced; 2 g salt; 12 g sugar; 5 g chicken stock powder; 10 g lemon juice; 50 ml cooking oil