Manado, Calamansi and Grilled Ikan Tude with Dabu-Dabu Sambal

Written by on June 12, 2012 in Sulawesi Culinary with 0 Comments

Manado, Calamansi and Grilled Ikan Tude with Dabu-Dabu Sambal


375 g Indian mackerel (Manadonese: Ikan Tude; Indonesian: Ikan Kembung)
1 shallots, finely sliced
1 tbsp fresh calamansi
salt as desired

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
6 shallots, finely sliced
6 bird’s eye chillies, finely sliced
100 g tomato, diced
2 fresh calamansi, squeezed ( key lime (jeruk nipis), kaffir lime (jeruk purut), jeruk limo (Citrus amblycarpa Hassk., nasnaran mandarin, leprous lime)
sugar and salt as desired to season


Grilled Ikan Tude
Preheat a grill pan.

Clean fish by cleaning out the stomach cavity, removing the gills and surrounding tissue, then clean well with tap water.

Cut several deep cuts on both sides of fish. Rub fish inside and over with salt and calamansi juice. Insert finely sliced shallots into deep cuts. Let stand for 15 minutes.

Grill fish until the skin lightly golden brown.

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
Combine all ingredients for sambal.

Enjoy this fish with dabu-dabu and warmed rice

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