Kerabu Ikan Tenggiri (Mackerel Kerabu)

Kerabu Ikan Tenggiri (Mackerel Kerabu)


2 people made this

About this recipe: Kerabus are side dishes meant to accompany rice. The sour tangy flavour gives a fresh taste and cuts into other rich flavours of the other meats that is served with the meal. This recipe uses mackerel which is an oil-rich fish and is a good balance to the kerabu.

Suhara Kuala Lumpur, Malaysia

Serves: 6 

  • 1 whole mackerel
  • 2 cm ginger, sliced
  • 50 gm finely shredded coconut
  • 1 large lime, juice
  • 3 shallots, thinly sliced
  • 2 bird's eye chilli (optional), sliced
  • salt and white pepper to taste

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Boil mackerel with ginger slices until cooked. Remove from water and let cool. Then pick the white flesh and shred into small pieces and put in bowl. Make sure you do not include any fish bones, skin or the dark flesh which has a stronger and fishy taste.
  2. Dry toast the shredded coconut in a pan until golden brown. You have to keep stirring the coconut so it doesn't burn. Remove and set aside.
  3. To make the kerabu, place all ingredients in a bowl and toss together until well mixed. Taste and adjust seasoning according to preference.

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Reviews (1)


unusual mix of flavours but quite popular, difficult to get all the bones out of the mackeral but I liked it and I don't even like mackerel! - 25 Mar 2012

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