Tuesday, March 6, 2012

Battered Fish and Mango Kerabu

I was passing through the school canteen's kitchen when I saw about twelve unripe mangoes on one of the tables.  I knew the proprietor, Kak Yam, would be making Mango Kerabu to sell for lunch, and so before that happened, I asked her if I could buy one of the mangoes to make my own Kerabu.  I was thrilled when she agreed because I had imagined this dish the moment I saw the unripe mangoes!

And so, the next stop after school, was the nearest market to get some fish fillets and other ingredients for the dish.  I didn't find any suitable fresh fish for the dish, so I bought the next best thing; frozen Dory fish fillet.  Quite expensive but the taste is neutral enough to carry the flavors in the Mango Kerabu!  The rest of the ingredients were waiting at home!
  • 600g Dory fish fillets
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plain water
  • 1 cup vegetable oil

Mix the flour, baking powder, salt and water to form a dipping batter.  Then, dip the fish fillets evenly in the flour.  Heat the oil in a pan and then fry the fish until golden brown.  Dish out and put on some absorbent paper towels.

For the Mango Kerabu
  • 1 large semi-ripe mango, shredded
  • 5 shallots, sliced thinly
  • 2 tsp freshly ground black pepper
  • 1 tbs dried anchovies, pounded
  • 1/2 cup shredded coconut, toasted
  • Juice of 1 large lime
  • 5 shallots, sliced *
  • 4 cloves garlic, sliced *
  • (both the ingredients marked * fried to make onion crisps)

Mix all the ingredients together.  Season with salt to taste.  Serve this Mango Kerabu on top of the Battered Fish.


  1. This version of kerabu was given to me by our school canteen operator. Her 'besan' are Sarawakians, hence the kerabu uses lots of black pepper :-)