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Ikan Bakar Rica-Rica Timor
Grilled fish marinated and coated in a fiery rica-rica spice paste, a popular and vibrant dish in Timor-Leste.
ð§ ææ
- 2 x 500g Whole fish(e.g., snapper, grouper, cleaned and scaled)
- 2 tbsp Lime juice
- 15 Red chilies(roughly chopped (adjust to taste))
- 5 Bird's eye chilies(optional, for extra heat)
- 8 Shallots(peeled)
- 4 Garlic cloves(peeled)
- 2 cm Ginger(peeled)
- 1 cm Turmeric(peeled)
- 1 stalk Lemongrass(white part only, finely chopped)
- 3 Candlenuts(soaked in warm water)
- 1 Tomato(chopped)
- 1 tsp Salt(to taste)
- 1 tsp Sugar(to taste)
- 2 Lime leaves(finely shredded)
- 3 tbsp Cooking oil
ðšâð³ äœãæ¹
- 1
Score the sides of the cleaned fish diagonally a few times. Rub with lime juice and set aside.
- 2
Prepare the rica-rica paste: grind red chilies, bird's eye chilies (if using), shallots, garlic, ginger, turmeric, lemongrass, and candlenuts into a fine paste. Add the chopped tomato and grind briefly to combine.
- 3
Heat cooking oil in a pan over medium heat. Sauté the rica-rica paste until fragrant and the oil separates, about 7-10 minutes. Stir in the shredded lime leaves.
- 4
Season the paste with salt and sugar. Cook for another 2 minutes.
- 5
Generously coat the fish, inside and out, with the rica-rica paste. Let it marinate for at least 15 minutes.
- 6
Grill the fish over medium-hot charcoal or in a grill pan for about 10-12 minutes per side, or until cooked through and slightly charred. Baste with any remaining paste during grilling.
- 7
Serve immediately with steamed rice and extra lime wedges.
ð¡ ããã®ã³ã
- âEnsure the fish is fresh for the best flavor.
- âDon't overcrowd the grill; cook in batches if necessary.
- âThe longer the fish marinates, the more flavorful it will be.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Grill fish fillets instead of whole fish for quicker cooking.
- Add sliced onions or bell peppers to the rica-rica paste before cooking.
- Serve with a side of sambal matah for an extra kick.