How to Make Authentic East Timorese Ikan Sabuko with Grilled Fish

Simple Summary

Ikan Sabuko with Grilled Fish is a flavorful East Timorese dish that combines tender grilled fish with a vibrant, spicy sauce, offering a perfect balance of seafood and aromatic spices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 white fish fillets (such as snapper or barramundi), about 6 oz each
• 2 tbsp vegetable oil
• Salt and pepper to taste

For the Ikan Sabuko sauce:

• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 red chili peppers, finely chopped (adjust to taste)
• 2 tbsp ginger, grated
• 2 tbsp turmeric powder
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 2 tbsp vegetable oil

Instructions

1. Preheat your grill to medium-high heat.

2. Pat the fish fillets dry with paper towels. Brush them with 1 tbsp vegetable oil and season with salt and pepper. Set aside.

3. In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4. Add minced garlic, chopped chili peppers, and grated ginger to the skillet. Cook for another 2 minutes until fragrant.

5. Stir in the turmeric powder and cook for 1 minute to release its flavors.

6. Pour in the coconut milk, fish sauce, and lime juice. Stir well and bring the mixture to a simmer. Reduce heat to low and let it simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

7. While the sauce is simmering, place the seasoned fish fillets on the preheated grill. Grill for 4-5 minutes per side, or until the fish is cooked through and easily flakes with a fork.

8. Once the sauce has thickened, remove it from heat and stir in the chopped cilantro.

9. To serve, place a grilled fish fillet on each plate and generously spoon the Ikan Sabuko sauce over the top.

Chef's Notes

• For a spicier dish, leave the seeds in the chili peppers or add more to taste.
• If grilling isn't an option, you can pan-sear the fish in a hot skillet for 3-4 minutes per side.
• The sauce can be made ahead of time and reheated gently before serving.
• Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• For a vegetarian version, substitute the fish with grilled tofu or vegetables.

Nutritional Info

Per serving (approximate): 420 calories, 28g protein, 8g carbohydrates, 32g fat (18g saturated fat), 65mg cholesterol, 580mg sodium. This dish is high in protein and healthy fats from the fish and coconut milk. It's also a good source of vitamins A and C from the vegetables and spices.

Serving Suggestions

Serve this flavorful Ikan Sabuko with steamed jasmine rice to soak up the delicious sauce. A side of stir-fried green vegetables like bok choy or water spinach complements the dish nicely. For a refreshing beverage, try a chilled lemongrass tea or a light white wine like Sauvignon Blanc. Garnish with extra cilantro leaves and lime wedges for a pop of color and added zest. This dish is perfect for a special dinner at home or for entertaining guests who enjoy exploring international cuisines.