Ikan Goreng Dabu-Dabu

A whole fish is fried until the skin turns crisp and golden, then piled high with Dabu-Dabu — a vibrant, raw relish of diced tomato, shallot, and sliced red and green chilies, brightened with a touch of lime. Unlike pounded sambals, Dabu-Dabu stays chunky and fresh, adding a burst of color and a lively, tangy heat to the crispy fish underneath. Served with steamed rice and a light savory dipping sauce, this plate is a favorite from the coastal regions of Indonesia.

This dish comes together quickly, since the relish is simply chopped and tossed together while the fish fries. It’s a great way to enjoy fresh fish with minimal fuss, letting the crisp texture and lively toppings do the work.

The first time I tried to buy a whole fish on my own, I had no idea what I was doing — I picked the biggest one on the ice, figuring bigger meant fresher. The fishmonger, an older woman who’d clearly seen that mistake plenty of times before, swapped it for a smaller one without a word and showed me how to check the eyes and the gills instead. That lesson has stuck with me longer than most cooking techniques ever have. Now Dabu-Dabu is the dish I reach for whenever I bring home a fish I’m actually proud of, because it lets the fish speak for itself instead of hiding it under a heavy sauce.

Bahan-bahan

For the Fried Fish

• 1 whole white fish (about 1 lb / 450 g), such as tilapia or snapper, cleaned and scored
• 1 tsp salt
• ½ tsp ground turmeric
• 1 clove garlic, minced
• Oil, for frying

For the Dabu-Dabu Relish

• 2 ripe tomatoes, diced
• 5 shallots, diced
• 3 large red chilies, thinly sliced
• 4 green chilies, thinly sliced
• 2 bird’s eye chilies, thinly sliced (optional, for extra heat)
• 2 tbsp lime juice
• 1 tbsp cooking oil, warmed
• ½ sdt garam
• ¼ tsp sugar

For the Light Dipping Sauce

• 1 cup light chicken or vegetable broth
• ¼ cup diced tomato
• 2 tbsp sweet corn kernels
• 1 tsp soy sauce
• Salt, to taste

Untuk Penyajian

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping the rice
• A few leaves of lettuce
• Cucumber slices

Substitusi Mudah

• Whole fish: Fish fillets can be used instead of a whole fish; reduce the frying time slightly.
• Green chilies: Green bell pepper, sliced thin, can replace green chilies for a milder relish.
• Light broth: Any mild broth or even warm water with a splash of soy sauce works as a simple substitute.

Instruksi Memasak Langkah demi Langkah

1. Season the fish. Rub the fish inside and out with salt, turmeric, and minced garlic. Let it sit for 10–15 minutes to absorb the seasoning.

2. Fry the fish. Heat about 1 inch of oil in a large pan over medium-high heat. Fry the fish for 5–6 minutes per side, until the skin is crisp and golden and the flesh is cooked through. Drain on paper towels.

3. Make the Dabu-Dabu relish. In a bowl, combine the diced tomato, shallots, red chilies, green chilies, and bird’s eye chilies. Add the lime juice, warmed cooking oil, salt, and sugar, and toss gently to combine. Let sit for a few minutes so the flavors meld.

4. Make the dipping sauce. In a small saucepan, bring the broth to a simmer. Add the diced tomato and corn, and cook for 3–4 minutes until the tomato softens slightly. Stir in the soy sauce and season with salt to taste.

5. Plate the fish. Place the fried fish on a serving plate lined with lettuce. Spoon the Dabu-Dabu relish generously over the top.

6. Serve. Arrange cucumber slices alongside the fish, and serve with steamed rice topped with crispy fried shallots and the warm dipping sauce on the side.

Tips for the Best Ikan Goreng Dabu-Dabu

• Score the fish before frying: A few shallow cuts on each side help the fish cook evenly and let the seasoning penetrate.
• Fry until the skin is crisp: A well-crisped skin holds up better under the juicy relish and adds a pleasant textural contrast.
• Keep the relish chunky: Dice the vegetables by hand rather than using a blender, since Dabu-Dabu is meant to have a fresh, chunky texture, unlike a pounded sambal.
• Add the relish just before serving: Spoon the Dabu-Dabu over the fish right before eating so the fish stays crisp instead of softening under the juices.

Penyimpanan & Pemanasan Ulang

Storage: Store the fried fish and Dabu-Dabu relish in separate airtight containers in the refrigerator, since the relish will soften the fish’s crisp skin if stored together.

How long does it last? Refrigerate within 2 hours of cooking and use within 1–2 days when stored at 40°F (4°C) or below, as both the fish and the fresh relish are best enjoyed soon after making.

Reheating: Reheat the fish in a dry pan or oven to help re-crisp the skin; avoid microwaving, which will make it soggy. The Dabu-Dabu relish is best served cold or at room temperature and doesn’t need reheating.

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Kartu Resep

Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 2 servings

Bahan-bahan

For the Fried Fish

• 1 whole white fish (about 1 lb / 450 g)
• 1 tsp salt
• ½ tsp ground turmeric
• 1 clove garlic, minced
• Oil, for frying

For the Dabu-Dabu Relish

• 2 ripe tomatoes, diced
• 5 shallots, diced
• 3 large red chilies, sliced
• 4 green chilies, sliced
• 2 bird’s eye chilies, sliced (optional)
• 2 tbsp lime juice
• 1 tbsp cooking oil, warmed
• ½ sdt garam
• ¼ tsp sugar

For the Light Dipping Sauce

• 1 cup light chicken or vegetable broth
• ¼ cup diced tomato
• 2 tbsp sweet corn kernels
• 1 tsp soy sauce
• Salt, to taste

Untuk Penyajian

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping
• Lettuce and cucumber, for serving

Estimated Nutrition Information (Per Serving)

• Calories: ~440 kcal
• Protein: 28 g
• Carbohydrates: 52 g
• Fat: 14 g
• Fiber: 4 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.