Bakar Ikan Tude Dabu-Dabu

Grilled Indian Mackerel with Dabu-dabu Relish


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

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.


  • 3 pcs Indian mackerel fish
  • 2 pcs lime
  • 3 gr salt (about ½ teaspoon)
  • 1 gr pepper powder

Dabu-Dabu relish

  • 250 gr unripe green tomatoes, sliced
  • 30 gr shallot (about 6 cloves), sliced
  • 5 gr cayenne pepper, sliced
  • 6 pcs calamansi, squeeze the juice
  • 4 gr salt (about teaspoon)
  • 8 gr sugar (about 2 teaspoon)



  1. Clean the fish, marinate with salt, pepper, and fresh lime juice. Set aside for 15 minute. Grill over low heat until well cooked.
  2. Make dabu-dabu relish: In a bowl, mix all ingredients. Serve grilled mackerel with relish.

Steamed Cod 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.