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