Rica Rica Mujaer: A Spicy Indonesian Delight
Rica Rica Mujaer is a vibrant and flavorful dish hailing from Indonesia, showcasing the tender mujaer fish infused with a rich blend of spices and aromatics. This recipe is perfect for those who appreciate bold flavors and an enticing aroma, making it a delightful addition to any meal. Let’s embark on this culinary journey and discover how to create this mouthwatering dish that will impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mujaer fish (cleaned, scales removed) | 10 medium-sized fish |
| Shallots | 8 cloves |
| Garlic | 5 cloves |
| Red chilies | 10 pieces |
| Bird’s eye chilies | 15 pieces |
| Ginger | 1 piece (about the size of a thumb) |
| Galangal | 1 piece (about the size of a thumb) |
| Bay leaves | 2 leaves |
| Lime leaves | 2 leaves (stems removed) |
| Cooking oil | 3 tablespoons |
| Green onions | To taste (sliced) |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sodium | 80 mg |
Instructions
| Step | Description |
|---|---|
| 1. Prepare the Fish | Begin by cleaning the mujaer fish, ensuring all scales and innards are removed thoroughly. Rinse the fish under cold water and rub with lime juice to eliminate any fishy odor. Let it sit for about 15 minutes, then fry until golden brown. |
| 2. Blend the Spices | In a mortar and pestle or blender, combine the red chilies, bird’s eye chilies, shallots, and garlic. Grind or blend until a smooth paste forms. If using a mortar, pounding will help release more aroma from the spices. Add in the ginger and galangal, slightly bruising them to release their flavors. Discard the stems from the lime leaves and set them aside. |
| 3. Sauté the Aromatics | Heat the cooking oil in a pan over medium heat. Once hot, add the spice paste along with the lime leaves and bay leaves. Sauté until the mixture becomes fragrant, which usually takes about 3-5 minutes. |
| 4. Add the Tomatoes | Chop the tomatoes and add them to the sautéed spices, allowing them to soften. Pour in enough water to create a light sauce, and bring the mixture to a boil. |
| 5. Cook the Fish | Once boiling, gently place the fried mujaer fish into the pan, ensuring they are coated with the aromatic sauce. Allow the fish to simmer in the sauce for about 10-15 minutes, allowing the flavors to meld together and the fish to absorb the spice mixture. |
| 6. Finish with Green Onions | Just before serving, sprinkle the sliced green onions over the dish for an extra burst of flavor and freshness. Stir gently to combine. |
| 7. Serve | Transfer the Rica Rica Mujaer to a serving platter and enjoy it with steamed rice and your choice of sides. This dish pairs wonderfully with a fresh cucumber salad to balance the spice. |
Tips for the Perfect Rica Rica Mujaer
- Adjust the Spice Level: The amount of chilies can be adjusted according to your spice tolerance. If you prefer a milder dish, reduce the number of bird’s eye chilies or remove the seeds from the red chilies.
- Marinating the Fish: For added depth of flavor, marinate the fish in the blended spice mixture for a few hours or overnight before frying.
- Serving Suggestions: This dish is best served hot and fresh, alongside steamed rice and a side of pickled vegetables to enhance the overall meal experience.
Rica Rica Mujaer is not just a meal; it’s an experience that invites the essence of Indonesian culinary traditions right into your home. With its combination of spices, freshness, and simplicity, this dish promises to be a crowd-pleaser that showcases the beautiful flavors of Southeast Asia. Enjoy your cooking and the delightful flavors that come from this recipe!
