Recipes
Vegan Ikan Bakar Dabu - Dabu
Wed, 18 August 2021
- Servings 5 Servings
- Time 30 Minutes
- Difficulty Beginner
Ingredients:
- 5 Pcs Vegan Fish Cutlets (We Used Vegan Tuna Cutlets)
- 1 Tbsp Coriander Seed Powder
- 1 Tbsp Turmeric Powder
- 3 Sliced Garlics
- 5 Sliced Shallots
- 1 Tbsp Salt
- 1/4 Cup Bamboo Shoots
- 1 Tbsp Kelp Powder or Nori Powder
- 2 Sheets Banana Leaves (Heated, to Make Them More Elastic to Work With)
- Water to Diliute
Sambal Dabu - Dabu:
- 10 Cloves Shallots
- 5 Curly Chilies
- 5 Green Chilies
- 7 Bird’s Eye Chilies
- 100gr Red Small Tomatoes
- 100gr Green Tomatoes
- 3 Tbsp Coconut Oil
- 12 Pcs Thai Basil
- 4 Pcs Lime for Juice
- Salt and Pepper to Taste
Steps:
- Let’s make the marinade first. In a container, mix in turmeric powder, coriander seed powder, kelp powder, sliced garlics, sliced shallots, salts, and bamboo shoots. Dilute it with water and marinade the vegan fish cutlets overnight in the chiller.
- Next for the sambal dabu - dabu, cut both tomatoes into chunks (Rajang). Then, chop all the chillies. Tear the thai basil and mix these ingredients altogether in a container then add in oil and salt. Finish it off by squeezing some lime juice on top.
- After the vegan fish cutlets are perfectly marinated, rinse them off.
- Line the grilling pan with banana leaf and place the fish. Grill these fish for about 5-7 minutes.
- Swap the charred banana leaves with the new ones and serve it to the serving plate.
- Scoop generous amount of the sambal dabu - dabu on top of the fish and serve with steamed rice.
- Your ikan bakar dabu - dabu is finished!