📝 About This Recipe
Hailing from the North Sulawesi province of Manado, Ikan Goreng Rica-Rica is a masterpiece of Indonesian spice, celebrated for its bold, citrusy heat and aromatic depth. This dish features crispy fried fish smothered in a vibrant, coarse chili relish that balances the zing of lime leaves with the punch of ginger and lemongrass. It is the ultimate soul food for those who crave a sophisticated heat that lingers beautifully on the palate.
🥗 Ingredients
The Fish
- 800 grams Whole Snapper or Sea Bass (cleaned, scaled, and scored on both sides)
- 2 tablespoons Lime juice (from fresh kaffir or key limes)
- 1 teaspoon Salt (for seasoning)
- 1/2 teaspoon Turmeric powder (for color and earthiness)
- 500 ml Vegetable oil (for deep frying)
Rica-Rica Spice Paste (Bumbu)
- 10-15 pieces Red bird's eye chilies (adjust for desired heat level)
- 6-8 pieces Large red chilies (seeded for less heat, or left whole for color)
- 10 cloves Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 cm Fresh ginger (peeled and sliced)
Aromatics and Seasoning
- 2 stalks Lemongrass (white part only, bruised)
- 6 pieces Kaffir lime leaves (stems removed and thinly sliced)
- 1 large Tomato (diced into small cubes)
- 1/2 teaspoon Sugar (to balance the heat)
- 1 teaspoon Salt (to taste)
- 2 stalks Spring onion (sliced into 1cm rounds)
👨🍳 Instructions
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1
Pat the fish completely dry with paper towels. Rub the fish inside and out with lime juice, salt, and turmeric powder. Let it marinate for 15-20 minutes to absorb the flavors and remove any 'fishy' scent.
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2
While the fish marinates, prepare the spice paste. Using a mortar and pestle or a food processor, grind the shallots, garlic, ginger, and all chilies into a coarse paste. Do not over-process; a chunky texture is traditional for Rica-Rica.
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3
Heat the vegetable oil in a large wok or deep frying pan over medium-high heat. To check if it's ready, dip a wooden chopstick into the oil; if it bubbles steadily, the oil is hot enough.
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4
Carefully slide the fish into the hot oil. Fry for about 7-9 minutes per side until the skin is golden brown and exceptionally crispy. Avoid moving the fish too much to prevent the skin from tearing.
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5
Once cooked, remove the fish from the oil and drain on a wire rack or paper towels. Set aside.
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6
In a separate clean pan or wok, heat 3 tablespoons of the frying oil. Add the coarse spice paste and sauté over medium heat.
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7
Add the bruised lemongrass and sliced kaffir lime leaves to the paste. Sauté for 3-5 minutes until the spices are fragrant and the oil begins to separate from the paste (pecah minyak).
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8
Stir in the diced tomatoes and cook until they soften and blend into the sauce.
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9
Season with salt and sugar. Taste and adjust—it should be spicy, savory, and slightly tangy.
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10
Toss in the sliced spring onions and stir for 30 seconds until just wilted.
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11
Place the fried fish onto a serving platter and generously pour the hot Rica-Rica sauce over the top, or quickly toss the fish in the pan with the sauce to coat thoroughly.
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12
Serve immediately while the fish is still crispy and the sauce is steaming.
💡 Chef's Tips
For the best texture, use a mortar and pestle to crush the spices; the uneven bits of chili and shallot provide a more authentic mouthfeel than a smooth blender puree. If you prefer a milder dish, remove the seeds from the large red chilies but keep the bird's eye chilies for that signature Manado kick. Ensure the fish is bone-dry before frying to prevent oil splatters and to achieve maximum skin crispiness. Don't skimp on the kaffir lime leaves; they provide the essential citrusy aroma that defines the Rica-Rica profile. You can substitute the whole fish with fish fillets (like Barramundi or Tilapia) for an easier-to-eat version.
🍽️ Serving Suggestions
Serve with a steaming bowl of jasmine rice to soak up the spicy oils. Accompany with 'Cah Kangkung' (stir-fried water spinach) for a balanced vegetable side. A side of fresh cucumber slices or 'Lalapan' helps cool the palate between spicy bites. Pair with an ice-cold glass of calamansi juice or sweet iced tea to contrast the heat. In Manado, this is often enjoyed with 'Dabu-Dabu' (a fresh tomato and chili salsa) for even more intensity.