Manado dishes are famous for being extremely spicy and hot, even among Indonesian who are used to having lots of chili in their dishes. So if you plan on making this dish for the first time, be advised to reduce the amount of chilies, or at the very least try to remove as much of the seeds as possible, or substitute with chilies that are less spicy. Phew, with the warning done, now let me say how awesomely delicious this dish is, and with the weather getting colder, I really don’t mind having something spicy like this to raise the body temperature :)
Ikan Bakar Rica-Rica - Spicy Grilled Fish
- 4 tilapia fish fillet (about 700 gram total) (*)
- juice of 1 lime
- 100 ml oil
- 6 kaffir lime leaves
- 2 tomatoes, minced roughly
- 1/2 tablespoon salt
- 1 teaspoon palm sugar (or brown sugar)
- tamarind juice (1 tablespoon tamarind + 3 tablespoon water, mix well, strained)
- Grind the following into spice paste
- 100 gram shallot
- 10 red fresno chilies
- 5 bird eye chilies (Indonesian: cabe rawit) (**)
- 1 inch ginger
- Sprinkle fish fillet with salt, pepper, and juice of 1 lime. Set aside for 15 minutes.
- Heat oil in a frying pan, sauté spice paste and kaffir lime leaves until fragrant, about 5 minutes. Remove from heat, then add in tomatoes, salt, sugar, and tamarind juice. Mix well.
- Pour the sauce to the fish, coat well, set aside to marinate for 20 minutes.
- Preheat oven broiler. Line a baking tray with aluminum foil.
- Place fish on the prepared baking tray, broiled until cooked and slightly charred on both sides, about 5 minutes per side should be enough, but this will depend on your oven and how far you place your fish from the heat source, so please use your own judgement on the exact cooking time. (***)
- (*) Other white fish suitable for grilling/broiling can be used as well.
- (**) Omit this for less spicy dish.
- (***) You can also grill the fish instead of using an oven broiler.