Ikan Bakar Rica-rica
In this recipe
About this recipe
Ikan Bakar Rica-rica is grilled fish basted with Manado’s famous chili paste—bright, hot, and fragrant with lime leaf and ginger.
Start by rubbing the fish with lime and salt to freshen it. Then cook the rica paste until the raw edge softens before basting.
Baste several times. Each pass helps the spices cling and caramelize on the skin.
Prep & cook time
- Prep20 minutes
- Cook25 minutes
- Total45 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Blender
- Skillet
- Grill or grill pan
- Basting brush
Ingredients
- 1 whole fish (snapper or tuna), about 800 g–1 kg, cleaned and scored
- 10–15 red chilies
- 8–12 bird's eye chilies (adjust)
- 6 shallots
- 4 cloves garlic
- 3 cm ginger
- 4 kaffir lime leaves, torn
- 2 tablespoons lime juice, plus wedges to serve
- 1 1/2 teaspoons salt
- 3 tablespoons oil
Directions
- Rub the fish with lime juice and 1 teaspoon salt. Rest 10 minutes; pat dry.
- Blend chilies, shallots, garlic, and ginger. Sauté in oil with lime leaves until fragrant and oily. Season with remaining salt.
- Coat the fish with some paste. Reserve the rest for basting.
- Grill over medium heat, basting often, until cooked through and charred in spots, 8–12 minutes per side depending on thickness.
- Rest briefly so the juices settle.
- Serve with extra rica and lime wedges.
Kitchen tips
- Use a fish basket or foil if the grill sticks.
- For oven cooking, roast at 200°C and finish under the broiler.
- Reduce bird's eye chilies for a family-friendly heat level.
- Oil the fish lightly so the paste does not dry out.
Serve with
- Warm rice
- Stir-fried greens
- Cucumber
- Sambal
How to store
Keeps 1–2 days refrigerated. Reheat covered in the oven; avoid microwaving alone.
Common mistakes
- Burning the paste on high heat before the fish is done.
- Skipping the lime rub on fishy-smelling fish.
- Flipping too often so the skin tears.