Indonesian
Ikan Bakar Rica-Rica
Grilled fish is brushed with a fiery Manado-style rica-rica paste of chilies, shallots, ginger, lemongrass, and lime leaves. The fish comes off the grill smoky, bright, and fragrant, with fresh kemangi stirred through the warm spice oil.
Ingredients
- Whole fish, cleaned and scaled, such as snapper, tilapia, or mackerel1 large, about 600 g
- Lime juice2 tbsp
- Salt1 1/2 tsp
- Red chilies, roughly chopped6
- Bird's eye chilies, roughly chopped4-6
- Shallots, roughly chopped6
- Garlic cloves3
- Fresh ginger2 cm piece
- Fresh turmeric1 cm piece
- Candlenuts2
- Lemongrass, white part bruised and finely sliced1 stalk
- Kaffir lime leaves, torn4
- Tomato, diced1 small
- Scallion, sliced1
- Kemangi or Thai basil leaves1 small handful
- Coconut oil or neutral oil3 tbsp
- Palm sugar1/2 tsp
- Banana leaf, for grilling, optional1 piece
- Lime wedges, to serve2
Method
- Make 3 diagonal cuts on each side of the fish, then rub it with lime juice and 1 teaspoon salt; let it stand for 15 minutes, then pat dry.
- Grind the red chilies, bird's eye chilies, shallots, garlic, ginger, turmeric, candlenuts, and remaining 1/2 teaspoon salt into a coarse paste using a mortar and pestle or blender.
- Heat the oil in a small pan over medium heat and sauté the spice paste for 5 minutes until fragrant and the oil begins to separate.
- Add the lemongrass, kaffir lime leaves, tomato, scallion, and palm sugar, then cook for 3-4 minutes until the tomato softens and the paste looks glossy.
- Stir in the kemangi leaves, turn off the heat, and set aside half of the rica-rica paste for serving.
- Prepare a charcoal grill or grill pan over medium-high heat; lightly oil the grate or lay down a piece of banana leaf.
- Brush the fish with some of the remaining rica-rica paste, then grill for 6-8 minutes on one side until lightly charred.
- Turn the fish carefully, brush again with rica-rica paste, and grill for another 6-8 minutes until the flesh is cooked through and flakes easily.
- Transfer the fish to a serving plate, spoon the reserved warm rica-rica over the top, and serve with lime wedges.
Common questions
What fish can I substitute if I can't find snapper, tilapia, or mackerel?
Use any firm, mild whole fish that grills well, such as sea bass, grouper, trout, or small salmon. Avoid very delicate fish, which can break apart on the grill and won’t hold the spice paste as well.
How long should I marinate the fish and how long does it take to grill it?
Let the lime and salt sit on the fish for 15 minutes only, then pat it dry. Grill over medium-high heat for about 5–7 minutes per side, depending on thickness, until the flesh flakes easily.
What are the most common mistakes when making ikan bakar rica-rica?
Don’t skip drying the fish after marinating, or it will steam instead of char. Also avoid grilling over too-high heat, which burns the spice paste before the fish cooks through, and don’t undercook the paste base.
How should I store leftovers and how long will they keep?
Store the cooked fish and extra rica-rica paste separately in airtight containers. Refrigerate for up to 2 days. Reheat gently in a skillet or oven; the fish is best eaten sooner rather than later to avoid drying out.
What should I serve with ikan bakar rica-rica?
Serve it with steamed rice, grilled vegetables, sambal, and a fresh cucumber or herb salad. The reserved rica-rica paste is great spooned over the fish at the table, and banana leaf adds a nice aromatic touch.