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Ikan Sabuko

Name: Ikan Sabuko
Total time: 40 min
Yield: Serves 4
Cuisine: Timor-Leste
Ingredients: 2 (fillets) Mackerel; 2 tbsp Tamarind paste; 3 cloves Garlic; 2 Chili pepper; 1 bunch Basil; 1 Lime; 1 tbsp Vegetable oil; 1 tsp Salt; To taste Cooked rice

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Mackerel marinated in tamarind, garlic, and chili and grilled — a seaside fish dish of East Timor.

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📖 The Story Behind This Dish

Ikan sabuko means 'mackerel fish' in East Timor: mackerel or similar fish is marinated in tamarind, garlic, chili, and basil, wrapped in palm or banana leaves, and grilled. Tangy and spicy, it goes well with white rice, and it's popular at seaside stalls in the capital Dili.

🌆 Where it's eaten: At a stall along the shore in Dili, leaf-wrapped fish grill over charcoal and release the scent of tamarind when opened.

🥕 Ingredients (serves 4)

Mackerel 2 (fillets)
Tamarind paste 2 tbsp
Garlic 3 cloves
Chili pepper 2
Basil 1 bunch
Lime 1
Vegetable oil 1 tbsp
Salt 1 tsp
Cooked rice To taste

👩‍🍳 Instructions

Salt the mackerel and let stand 10 minutes.
Mix the tamarind, grated garlic, chopped chili, and oil.
Coat the mackerel with the sauce and top with basil leaves.
Wrap in foil and grill over charcoal or under a grill for 20 minutes.
Serve with lime and rice.

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