Entree: Timor-Leste – Southern Culinary Region – Budu (Grilled coastal fish simmered in a tangy coconut and tamarind sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole firm white fish, scaled and gutted, about 10 oz (280 g) each (e.g., snapper or trevally)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 9 g)
- 1 stalk lemongrass, bruised and chopped (about 15 g)
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) grated fresh turmeric
- 2 small red chilies, sliced (about 10 g) — adjust to taste
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water (or 2 tbsp / 30 ml fresh tamarind pulp, strained)
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) lime juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro or culantro, chopped for garnish
- Lime wedges for serving

Instructions

1. Rinse the fish and pat dry. Make 2–3 diagonal slashes on each side of the fish and rub lightly with salt and pepper.
2. Heat 1 tbsp (15 ml) oil in a grill pan or skillet over medium-high heat. Grill or sear the fish, 3–4 minutes per side, until just cooked and lightly charred. Transfer to a plate and set aside.
3. In a wide sauté pan, heat remaining 1 tbsp (15 ml) oil over medium heat. Sauté shallots until softened, about 4 minutes, then add garlic, lemongrass, turmeric, and sliced chilies; cook 1–2 minutes until fragrant.
4. Stir in fish sauce, tamarind mixture, and palm sugar. Add coconut milk and water or stock, bring to a gentle simmer and taste; adjust balance of sweet, sour, and salty.
5. Gently nestle the grilled fish into the simmering sauce. Spoon the sauce over the fish and simmer gently for 6–8 minutes to allow flavors to meld and the fish to finish cooking through.
6. Remove from heat and stir in lime juice. Adjust seasoning with salt or additional fish sauce if needed.
7. Transfer fish to a serving platter, spoon sauce over the top, and garnish with chopped cilantro. Serve immediately with steamed rice and lime wedges.