Pan-fried dabu-dabu sea bass (Ikan goreng dabu-dabu) from Coconut & Sambal: Recipes from My Indonesian Kitchen (page 130) by Lara Lee

  • tomatoes
  • banana shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute any firm white fish fillets for sea bass fillets, Thai shallots for banana shallots, cherry tomatoes for tomatoes, brown sugar for palm sugar, and Thai basil or Italian basil for lemon basil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy soy and ginger roast potatoes (Kentang kecap dan jahe); Fresh tomato and basil dabu-dabu (Dabu-dabu Manado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any firm white fish fillets for sea bass fillets, Thai shallots for banana shallots, cherry tomatoes for tomatoes, brown sugar for palm sugar, and Thai basil or Italian basil for lemon basil.

  • JoanN on April 29, 2022

    Liked this a great deal, although I thought the dabu-dabu was more fiery than the delicately, lime flavored, fish required. Dabu-dabu is a Northern Sulawesi condiment often served with grilled fish. Will make it again, but need to deseed some of the chiles. And would hope to find either Thai or lemon basil, which I think would better complement the fish, instead of the regular basil which was all that was available to me this time of year.

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