Ingredients

  • 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

Kembung Goreng Dabu-Dabu (Fried Mackerel with Dabu-Dabu Chili Sauce)
Recipe Courtesy of
Darmawan

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

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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.
  • 30 min
  • 20 min
  • 15 min
  • 2 steps
  • 14 Ingredients
  • 2 steps
  • 14 Ingredients
  • 30 min
  • 20 min
  • 15 min

Directions

  1. 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.

    Fry the Chub Mackerel


  2. 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.

    Making the Dabu-Dabu Chili Sauce


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.

Plate and Serve!
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    Ingredients
    • 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

    Nutrition
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