Ikan Bakar Rica-Rica - Spicy grilled fish from Manado

Ingredients

• 4 fillets (700 g of other white fish)tilapia fillets
• ½ tspsalt
• ¼ tsppepper
• juice of 1lime
• 105 ml (7 tbsp)oil
• 6kaffir lime leaves
• 2tomatoes
• 1 tsppalm sugar
• ½ tbspsalt
• 1 tbsp tamarind dissolved in 45 ml (3 tbsp) watertamarind water
• 5shallots
• 5red bird’s eye chillies
• 9red Fresno chillies
• 3 cmginger

Instructions

1. 1

   Marinate the fish

   Season the fish with ½ tsp salt, the pepper and lime juice. Leave it to marinate for at least 15 minutes.

2. 2

   Make the paste

   Pound or grind the shallots, red bird’s eye chillies, Fresno chillies and ginger into a paste.

3. 3

   Prepare the tomatoes

   Chop the tomatoes.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the paste with the kaffir lime leaves for 5 minutes.

5. 5

   Finish the sauce

   Stir in the tomatoes, ½ tbsp salt, palm sugar and tamarind water. Pour the sauce over the fish and leave it to marinate for at least 25 minutes.

6. 6

   Grill the fish

   Roast the fish on both sides for 10 minutes, until golden brown and cooked through. Baste it regularly with the marinade.

What is ikan bakar rica-rica?

Ikan bakar means grilled fish in Indonesian, while rica-rica refers to a lively chilli-based seasoning associated with Manado in North Sulawesi. The dish pairs grilled fish with a fragrant, spicy paste rather than relying on a mild or creamy sauce.

This version builds flavour in two stages: the fish first gets a brief lime-and-salt marinade, then rests with a cooked chilli paste sharpened with tomato and tamarind.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the oil carries most of the fat; the chillies, tomatoes and aromatics contribute relatively little carbohydrate. Serve it with rice and a generous side of vegetables to make a more balanced plate.

Choosing the fish

White fish: Tilapia is specified, with 700 g of another white fish offered as an alternative. Choose fillets of reasonably even thickness so they cook at a similar rate.

Lime: The juice seasons the fish before grilling and gives the first marinade a bright citrus note.

Building the rica-rica paste

Chillies: Red bird’s eye chillies and Fresno chillies make up the heat and colour. Pound or grind them with the shallots and ginger as directed, aiming for a cohesive paste.

Kaffir lime leaves: Fry the leaves with the paste for 5 minutes to bring their citrus aroma into the oil. Keep them in the sauce as it cooks.

Balancing the sauce

Tomatoes: Chopped tomatoes bring freshness and moisture to the fried paste. Stir them in with the salt and palm sugar.

Tamarind: Tamarind dissolved in water contributes a tangy note alongside the lime. Mix the prepared tamarind water into the sauce before pouring it over the fish.

Marinating before grilling

First rest: Give the fish at least 15 minutes with the salt, pepper and lime juice before adding the sauce.

Second rest: Once coated with the sauce, leave it for at least 25 minutes. This gives the seasoning time to cling to the fish; baste with the marinade regularly while grilling, as the recipe directs.

Checking for doneness

Colour: Grill both sides for 10 minutes, looking for a golden-brown surface. The stated time is a guide; thicker fillets may need longer.

Texture: Check the thickest part of a fillet. It should be opaque and flake easily, rather than looking translucent in the centre.

Serving ideas

Rice: Serve the fish with steamed rice to take up the chilli and tamarind sauce.

Fresh sides: A crisp salad or simply cooked vegetables can add contrast to the rich, spicy fish. Keep accompaniments plain so they do not compete with the rica-rica seasoning.

Recipe notes & tips

• Pat the fish dry before seasoning so the marinade coats it rather than sliding off.
• Pound or grind the paste ingredients evenly to help them fry at a similar rate.
• Chop the tomatoes before heating the oil so they are ready to add after the paste has fried.
• Keep the fish in a single layer when grilling if possible, so it cooks evenly.
• Baste regularly with the marinade as directed, taking care to cook the fish through.
• Use a wide spatula when turning the fillets to help keep them intact.

Variations

• Milder heat: Use fewer bird’s eye chillies for a less fiery sauce.
• Different white fish: Replace tilapia with 700 g of another white fish, as suggested in the recipe.
• Extra citrus: Add a little more lime juice at the table for a brighter finish.
• Smoother sauce: Grind the paste more finely before frying for a less textured coating.
• Rice accompaniment: Serve with steamed rice to soak up the sauce.

Common mistakes to avoid

• Skipping the first marinade: Give the fish at least 15 minutes with the salt, pepper and lime juice.
• Rushing the sauce: Fry the paste and kaffir lime leaves for the full 5 minutes before adding the other sauce ingredients.
• Adding dry tamarind: Dissolve the tamarind in 45 ml water before mixing it into the sauce.
• Turning too soon: Let the fish develop a golden-brown surface before carefully turning it.
• Guessing by time alone: Check that the centre is opaque and flakes easily, especially with thicker fillets.

How to store

Refrigerate leftover fish in a covered container within 2 hours and eat within 1–2 days. Reheat gently until piping hot throughout; the fish may become drier on reheating.

Frequently asked questions