Binte Biluhuta ▪︎ Gorontalo

1 min read

Part 5/38 in a series exploring one dish from each province of Indonesia.


Adapted from here.



Main stuff

  • 100g sweetcorn (2 cobs)
  • 2-3 mackerel (250 g if fillet)
  • 1 bunch of Thai basil, roughly torn (___ g)
  • 3 belimbing wuluh, halved
  • 5 Indonesian onions (1.5 shallots), thinly sliced
  • 1 lime
  • 1500 ml water
  • Salt, pepper, sugar, and chicken powder to taste


  • 3 tamarind fruit
  • ½ lime, juice
  • ¼ turmeric powder
  • ⅓ salt

Spices to blend

  • 4 Indonesian onions (1.5 shallots)
  • 2 cloves of garlic

To serve

  • 1 key lime
  • Crispy fried onions
  • Boiled egg, halved


Blend the onion and garlic.

Blend the chilli separately.


Mix the marinade ingredients, cover the fish in it for 15 minutes.

Fry in a little oil, shred.

Bring the water to a boil, add the corn, fish, and belimbing wuluh. Simmer for 5 minutes.

Sauté the onion and blended bits until fragrant, then add to the pot. Pour the leftover hot oil over the blended chilli and set this aside for serving.

Season to taste. After __ minutes, remove from the heat and add the Thai basil.

Serve with the chilli, boiled egg halves, crispy fried onions, and a halved lime on the side for squeezing.