Ikan Sabuko (Grilled Tamarind Fish) is a traditional East Timorese recipe for a classic dish of marinated and grilled mackerel fillets on tamarind leaves served with budu sauce. The full recipe is presented here and I hope you enjoy this classic East Timorese version of: Grilled Tamarind Fish (Ikan Sabuko).
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Ingredients:
6 mackerel fillets
2 tbsp tamarind paste
Juice of 3 small-sized calamansi
Salt and freshly-ground black pepper, to taste
Turmeric leaves
Basil leaves
Red and green Thai birds' eye chillies
Method:
Combine the fish fillets, salt, black pepper, calamansi juice and tamarind paste in a shallow dish. Mex well then rub the marinade all over thee fish. Set aside to marinate for about 45 minutes.
Line a grill pan with aluminium foil (about twice the length of your grill pan) and the turmeric leaves. Place the fish filets on top of the leaves, skin side up, and fold the aluminium foil over the top of the fish to enclose it.
Cook over medium-high heat for about 10 to 15 minutes, or until done to your liking.
Once done, plate up and garnish with some freshly chopped basil leaves and some sliced red and green chillies.
Serve with freshly cooked rice and a simple budu sauce on the side.
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