Ingredients
Fish
- 4whole mackerel (about 300 g each), gutted and scaled, slashed twice on each side
- 1 tspsalt
Tamarind marinade
- 60 gtamarind pulp, worked with 120 ml warm water and sieved
- 4garlic cloves, crushed
- 1 tbspgrated ginger
- 2red chillies, chopped
- 1 tbsppalm sugar
- 2 tbspcoconut oil
- 1 tspsalt
- ½ tspground black pepper
Sabuko topping
- 1red capsicum, finely diced
- 1green capsicum, finely diced
- 2shallots, finely sliced
- 1tomato, deseeded and diced
- Large handful of Timorese or Thai basil leaves, torn
- Juice of 1 lime
- 1 tbspcoconut oil
Directions
- Rub the mackerel inside and out with salt and rinse after 5 minutes – this firms the flesh and takes off any surface slime.
- Whisk the tamarind liquid with the garlic, ginger, chillies, palm sugar, coconut oil, salt and pepper into a loose, dark marinade.
- Slash the fish to the bone twice on each side and work half the marinade deep into the cuts and the belly cavity. Marinate 30 minutes at room temperature, no longer, or the acid begins to cook the flesh.
- Light a charcoal grill and let it burn down to grey embers with a steady medium heat – coconut husk charcoal is what is used on the coast and gives a sweeter smoke.
- Oil the grill bars well and lay the fish on. Grill 7–8 minutes without touching them, until the skin lifts cleanly from the bars, then turn once and grill another 6–7 minutes, basting with the reserved marinade.
- The fish is done when the flesh at the thickest part of the shoulder is opaque and pulls away from the backbone; a skewer slid in should meet no resistance.
- While the fish grills, warm the coconut oil in a pan and toss the capsicums and shallots over high heat for 2 minutes so they soften at the edges but stay crunchy, then take off the heat and fold through the tomato, basil and lime juice.
- Rest the fish 3 minutes, spoon the warm capsicum and basil topping over and serve with rice or boiled cassava.
Technique
- Tamarind is the souring agent of choice across Timor-Leste, growing wild everywhere. Vinegar or lemon gives a flat, one-note sourness by comparison.
- Do not move the fish while the first side cooks. Skin sticks until the protein has set, then releases by itself – fiddling is what tears mackerel apart.
- Mackerel is oily and forgiving on the grill, but it goes from juicy to dry in about two minutes; pull it while the shoulder juices still run.
Substitutions
- Sardines, milkfish or small tuna steaks all take the same marinade; reduce grilling time for smaller fish.
- No charcoal? A ridged cast-iron grill pan over high heat, or a very hot oven grill 10 cm from the element, gets close – add a pinch of smoked paprika to the marinade.
Variations
- Cooked as a parcel: wrapped in banana leaf with the topping inside and grilled on embers.
- A hotter coastal version with double the chilli and a spoon of chopped bird’s eye chilli stirred into the basil topping.
History
Spanish mackerel marinated with tamarind and basil, wrapped in banana leaf and grilled; coastal Timorese cooking built on reef and pelagic fish.
Frequently asked questions
What is Ikan Sabuko?
Ikan Sabuko is a main from Timor-Leste: grilled mackerel with tamarind marinade, basil and capsicum. Spanish mackerel marinated with tamarind and basil, wrapped in banana leaf and grilled; coastal Timorese cooking built on reef and pelagic fish.
How long does Ikan Sabuko take to make?
Ikan Sabuko takes 25 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Ikan Sabuko?
Yes, within limits. Sardines, milkfish or small tuna steaks all take the same marinade; reduce grilling time for smaller fish. No charcoal? A ridged cast-iron grill pan over high heat, or a very hot oven grill 10 cm from the element, gets close – add a pinch of smoked paprika to the marinade.
What is the most important thing to get right in Ikan Sabuko?
Do not move the fish while the first side cooks. Skin sticks until the protein has set, then releases by itself – fiddling is what tears mackerel apart.
