Ikan Kakap Rica Rica: A Spicy Indonesian Delight
Dive into the vibrant flavors of Indonesia with this tantalizing Ikan Kakap Rica Rica, a dish that beautifully marries the freshness of snapper with a medley of aromatic spices. Perfectly cooked to retain its moistness and infused with spicy and savory notes, this recipe is sure to elevate your dining experience. Serve it with a side of warm white rice for a complete meal that captures the essence of Indonesian cuisine.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Snapper fish (Ikan Kakap) | 750 grams (cut into two pieces) |
| Lime juice | 1 lime |
| Salt | To taste |
| Spice Paste | |
|---|---|
| Shallots | 8 pieces |
| Garlic | 5 cloves |
| Red chilies | 15 pieces |
| Bird’s eye chilies | 15 pieces (adjust to taste) |
| Galangal | ½ finger-sized piece |
| Turmeric | ¼ finger-sized piece |
| Ginger | ¼ finger-sized piece |
| Additional Ingredients | |
|---|---|
| Kaffir lime leaves | 3 leaves (torn) |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk (crushed) |
| Tomato | 1 piece (quartered) |
| Oyster sauce | 1 tablespoon |
| Sweet soy sauce | 1 tablespoon |
| Ground coriander | ½ teaspoon |
| Ground black pepper | ½ teaspoon |
| Salt and sugar | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 25 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugars | 2 g |
| Sodium | 400 mg |
Instructions
-
Preparation of the Fish
Start by cleaning the snapper thoroughly. Once cleaned, rub the fish with lime juice and sprinkle with salt. This not only enhances the flavor but also helps to eliminate any fishy odor. -
-
Frying the Fish
Heat oil in a frying pan over medium heat. Fry the fish until it is golden brown, ensuring not to overcook it; it should remain moist. Once done, lift the fish from the oil and drain on paper towels to remove excess oil. -
Cooking the Spice Paste
In a separate pan, heat a bit of oil over medium heat. Add the ground spice paste (made by blending shallots, garlic, red chilies, bird’s eye chilies, galangal, turmeric, and ginger) and sauté until the mixture becomes fragrant and changes color, approximately 5-7 minutes. -
Adding Aromatics
Once the spice paste is cooked, incorporate the torn kaffir lime leaves, bay leaves, crushed lemongrass, and quartered tomato. Sprinkle in a pinch of salt and stir everything together, cooking until the tomatoes soften and the flavors meld. -
Creating the Sauce
Add a small amount of water to the pan, just enough to create a light sauce. Season the mixture with sugar, oyster sauce, sweet soy sauce, ground coriander, and black pepper. Stir well and taste to adjust the seasoning as necessary. -
Combining the Fish and Sauce
Gently add the fried snapper to the pan, carefully tossing it in the sauce so that each piece is coated. Allow the fish to absorb the flavors by letting it sit for a few minutes, stirring gently. -
Finishing Touches
Keep cooking until the liquid reduces and thickens slightly, stirring occasionally to prevent sticking, but take care not to let it dry out completely. The goal is a saucy consistency that clings to the fish. -
Serving
Once the dish has reached your desired consistency and flavor, remove it from the heat. Serve the Ikan Kakap Rica Rica hot, paired with a generous serving of warm white rice to soak up the delightful sauce.
Enjoy Your Culinary Adventure!
This Ikan Kakap Rica Rica is a celebration of flavors and textures, offering a delightful experience that will transport you straight to the heart of Indonesia. Enjoy the burst of spices and the succulent fish as you savor each bite. Happy cooking!
