This is basically any fish with Dabu-Dabu Sauce. The fish that was used in the recipe during the cooking class was Mahi-Mahi.
Chef Pradipta Bayu Primpaputra of Hotel Pullman Jakarta, Indonesia recently became the Guest Chef of Spiral in Sofitel Philippine Plaza. He has an exclusive one-day culinary class in which he taught the participants some traditional Indonesian dishes. Read more about it here --- Wonderful Indonesia: Flavors of the World Series.
Chef Pradipta Bayu Primpaputra of Hotel Pullman Jakarta, Indonesia recently became the Guest Chef of Spiral in Sofitel Philippine Plaza. He has an exclusive one-day culinary class in which he taught the participants some traditional Indonesian dishes. Read more about it here --- Wonderful Indonesia: Flavors of the World Series.
1/2 kilo Fish
3 pcs Shallots
1 pc Green Tomato or Red Tomato
2 pcs Red Chili
2 pcs Green Chili
10 leaves Fresh Basil / Kemangi Leaf
Salt to taste
White Pepper to taste
Sugar to taste
Oil
1/2 cup Rice Vinegar
Procedure:
Marinate the fish with salt and pepper then grill. After grilling, pan-fry the fish and set aside. Make the Dabu-Dabu Sauce — slice all vegetables finely. Marinate all ingredients with salt, pepper, oil and rice vinegar. Place sauce on top of fish and serve.
Chef Pradipta's other recipes --- Chicken Satay and Nasi Goreng, Beef Rendang
the kitchen goddess