Ingredients with Measurements:
- 4 fish fillets (such as snapper or tilapia)
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 2 tablespoons of olive oil
- 1 cup of chopped tomatoes
- 1 cup of chopped red onions
- 1 cup of chopped green onions
- 1 cup of chopped cilantro
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 tablespoons of lime juice
- 2 tablespoons of fish sauce
- 2 tablespoons of sugar
- 4 red chili peppers, sliced
- 4 green chili peppers, sliced
Special equipment needed:
- Grill
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Season the fish fillets with salt and black pepper.
3. Brush the fish fillets with olive oil.
4. Grill the fish fillets for 3-4 minutes on each side, or until cooked through.
5. In a mixing bowl, combine the chopped tomatoes, red onions, green onions, cilantro, minced garlic, minced ginger, lime juice, fish sauce, sugar, red chili peppers, and green chili peppers.
6. Mix well to combine.
7. Serve the grilled fish fillets with the sambal dabu-dabu on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Instead of fish fillets, you can use shrimp or scallops.
- Instead of red chili peppers, you can use jalapeno peppers.
Variations:
- Add pineapple chunks to the sambal dabu-dabu for a sweet and spicy twist.
- Use different types of fish, such as salmon or cod.
Tips and tricks:
- Make sure to oil the grill grates before grilling the fish to prevent sticking.
- Use a meat thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Storage instructions:
- Store leftover fish and sambal dabu-dabu in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or oven until heated through.
- Serve the sambal dabu-dabu cold.
Presentation ideas:
- Serve the grilled fish fillets on a bed of rice with the sambal dabu-dabu on top.
- Garnish with extra cilantro and lime wedges.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables
- Rice
- Grilled corn
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill grates are oiled and the fish is brushed with enough oil.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sambal dabu-dabu is a traditional Indonesian condiment made with chopped tomatoes, onions, chili peppers, and lime juice.
Flavor profiles:
- The grilled fish is savory and slightly smoky, while the sambal dabu-dabu is spicy and tangy.
Serving suggestions:
- Serve the grilled fish and sambal dabu-dabu as a main course for dinner or lunch.
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Region: Indonesian