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Ikan Sabuko
Timorese Grilled Fish
Ikan Sabuko is a flavorful East Timorese dish featuring Spanish mackerel marinated in tamarind paste, then grilled to perfection. It's often served with a spicy budu sauce, a fermented anchovy-based condiment, adding a unique umami depth.
ð§ ææ
- 4 pieces Spanish mackerel fillets(about 6 oz each, or other firm white fish)
- 2 tbsp Tamarind paste
- 1 tbsp Calamansi juice(or lime juice)
- 2 small Fresh red chilies(finely chopped, adjust to taste)
- 0.25 cup Fresh basil leaves(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 4 large Turmeric leaves(optional, for grilling)
- Budu sauce (for serving)(optional, see separate recipe or store-bought)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the tamarind paste, calamansi (or lime) juice, chopped red chilies, half of the chopped basil, salt, and pepper. Mix well to create a marinade.
- 2
Add the fish fillets to the marinade and coat them evenly. Let marinate for at least 30 minutes at room temperature, or up to 1 hour in the refrigerator.
- 3
Preheat your grill to medium-high heat. If using turmeric leaves, line your grill pan or directly on the grates with the leaves to prevent sticking and impart flavor.
- 4
Place the marinated fish fillets on the prepared grill (or on the turmeric leaves). Grill for about 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 5
Remove the grilled fish from the grill. Garnish with the remaining fresh basil leaves.
- 6
Serve hot, optionally with a side of budu sauce.
ð¡ ããã®ã³ã
- âEnsure the fish is fresh for the best flavor.
- âAdjust the amount of chili to your preferred level of spice.
- âIf turmeric leaves are unavailable, you can grill the fish directly on a lightly oiled grill or use banana leaves.
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- Use other firm white fish like snapper, barramundi, or cod.
- Add a pinch of sugar to the marinade for a touch of sweetness.
- Serve with steamed rice and a side of stir-fried greens.