Ikan Sabuko (Timorese Tamarind and Lime Grilled Fish)
Local name: Ikan sabuko
In short: Mackerel marinated in tamarind, lime, garlic and chili, wrapped with basil in banana leaf and grilled, served with rice and chili sauce. It takes about 32 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 12 min
- Resting
- 30 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Ikan sabuko is a Timorese fish dish built on a sour, spicy marinade of tamarind, lime, garlic and chili. Mackerel is the usual fish, and fresh basil goes into the parcel before it is wrapped in banana leaf or foil and cooked over a fire or charcoal. The wrapping keeps the fish moist and the tamarind gives it a gentle tartness. Serve it with rice, boiled cassava and a bowl of ai-manas chili sauce.
Instructions
- Stir the tamarind paste, lime juice, garlic, shallots, chilies, salt and pepper into a loose paste. If your tamarind is very thick, add 1 tbsp of water.
- Pat the fillets dry. Rub the paste over both sides, then cover and chill for 30 minutes. Do not marinate for longer than 45 minutes, because the acid will start to firm and whiten the flesh.
- Soften the banana leaf pieces by passing them briefly over a flame or dipping them in hot water for 30 seconds. Wipe dry and brush the centers lightly with oil. If using foil, brush that instead.
- Lay a few basil leaves on each leaf, set a fillet skin side down on top, spoon over any extra marinade and cover with more basil. Fold the leaf over the fish and tuck in the ends. Close with twine or toothpicks, or crimp the foil edges.
- Heat a grill or barbecue to medium-high, about 200°C (400°F). Cook the parcels for 5 to 6 minutes per side, until the fish is opaque and flakes easily, and the thickest part reaches 63°C (145°F).
- Rest the parcels for 2 minutes, then open them carefully, as the steam is hot. Serve straight away with rice, cassava, lime wedges and ai-manas.
Tips
- Any firm, oily fish works, including kingfish, tuna steaks or small whole fish. Thicker pieces need a few extra minutes, so check the thickest part for doneness.
- No barbecue? Bake the parcels on a tray at 220°C (425°F) for 12 to 15 minutes, or cook them in a covered ridged grill pan. You lose some smoke but keep the tamarind flavor.
Questions and answers
What fish is best for ikan sabuko?
Mackerel is the classic choice, and its oily flesh stands up to the sour marinade. Tuna, kingfish and other firm fish also work. Avoid very delicate fillets, which can fall apart when the parcel is opened.
Can I make ikan sabuko without banana leaf?
Yes. Foil traps steam in the same way. Banana leaf adds a faint, grassy aroma, and frozen leaf from an Asian grocery store works well once thawed and wiped clean.
How long should the fish marinate?
Thirty to 45 minutes is enough. Tamarind and lime are both acidic, and left for hours they turn the surface of the fish firm and chalky.
How long does it take to make Ikan Sabuko (Timorese Tamarind and Lime Grilled Fish)?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Ikan Sabuko (Timorese Tamarind and Lime Grilled Fish)?
About 310 kcal per serving, with 27 g of protein, 8 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 8 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
