Ikan tude or Indian mackerel is an inexpensive fish that can be easily found in local markets across Indonesia. The fish is simply grilled and served with sambal dabu-dabu, a hot, sour, and spicy salsa-like condiment from North Sulawesi. The result is a refreshing aromatic Manado dish with a little tang thanks to the usage of calamansi juice in dabu-dabu.
For a modern version, you can substitute milkfish with cod. Cod fish has a dense, oily and flaky meat. The acidity in dabu-dabu creates a balance to the richness of the cod fish. Marinate the fish with lime, salt, and pepper, then steam until well cooked.
You can substitute the cod with any fish that has lots of fat. Red onion can be used as a substitute for shallots.
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