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Ikan Bakar Rica-Rica (Manado-Style Spicy Grilled Fish)

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25 min
Prep
20 min
Cook

Ingredients

  • 1 whole snapper or mackerel (about 600 g), cleaned
  • 10 red chilies
  • 5 bird's eye chilies
  • 6 shallots
  • 4 cloves garlic
  • 3 cm ginger
  • 2 kaffir lime leaves, sliced
  • 2 stalks lemongrass, bruised
  • 1 lime, juiced
  • Salt and sugar to taste

Method

  1. Blend red chilies, bird's eye chilies, shallots, garlic, and ginger into a coarse, vivid paste.
  2. Sauté the paste with lemongrass and lime leaves until fragrant and slightly darkened; season with salt and sugar.
  3. Score the fish a few times on each side and rub half of the rica-rica paste inside and over the skin; let marinate for 20 minutes.
  4. Grill the fish over medium heat, turning carefully, basting with the remaining paste until the fish is charred and cooked through.
  5. Finish with a generous squeeze of lime juice before serving.

Introduction: Ikan bakar rica-rica hails from Manado in North Sulawesi, a region famed for its fiery cuisine.

Cultural Background: Ikan bakar rica-rica hails from Manado in North Sulawesi, a region famed for its fiery cuisine. Whole fish is coated in a vivid, chili-heavy rica-rica paste before grilling, delivering the intense heat and citrus brightness that define Manadonese food.

Tips: Scoring the fish helps the paste penetrate and ensures even cooking. Oil the grill grates well to prevent the fish skin from sticking and tearing.

Variations: Rica-rica paste can be used with chicken or seafood such as squid instead of whole fish. Reduce the bird's eye chili count for a milder version while keeping the aromatic base.

Storage: Refrigerate cooked fish for up to 2 days in an airtight container.

Reheating: Reheat gently in a covered pan or oven to avoid drying out the fish.

FAQs:

Q: How spicy is rica-rica?

A: It is intensely spicy by design, reflecting North Sulawesi's love of chili; the heat can be reduced by using fewer bird's eye chilies.

Q: Can I use fish fillets instead of a whole fish?

A: Yes, though a whole fish is traditional; fillets will need a shorter grilling time.

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