Mini Mujaer Rica-Rica: A Flavorful Indonesian Dish
Description:
Mini Mujaer Rica-Rica is a delightful and vibrant Indonesian dish that combines fried mini tilapia (Mujaer) with a spicy and aromatic rica-rica sauce. The dish is infused with a rich mix of spices, making it an excellent pairing with steamed rice. This recipe is perfect for those who love bold flavors and a little bit of heat!
Ingredients
| Ingredient | Amount |
|---|---|
| Mini tilapia (Mujaer) | 6 pieces (palm-sized) |
| For the spice paste (Bumbu Ulek): | |
| Red curly chili (cabe merah keriting) | 8 pieces |
| Green/red bird’s eye chili (cabe rawit) | 5 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 2 cloves |
| Ginger (jahe) | 1 small piece |
| Galangal (lengkuas), crushed | 1 small piece |
| Kaffir lime leaves (daun jeruk), torn | 2 leaves |
| Bay leaf (daun salam) | 1 leaf |
| Medium-sized tomato, thinly sliced | 1 piece |
| Spring onion (daun bawang) | 1 stalk, chopped |
| For cooking: | |
| Cooking oil | As needed (for frying and sautéing) |
| Salt (garam) | To taste |
| MSG (vetsin) | To taste |
| Water | 1 small glass (250 ml) |
Instructions
-
Prepare the Fish:
- Clean the mini tilapia (Mujaer) by removing the scales and gutting it. You can either leave the fish whole or cut it in half, depending on your preference.
- Marinate the fish with a mixture of lime juice or vinegar for 15 minutes to help eliminate any fishy smell.
-
-
Fry the Fish:
- Heat oil in a pan and fry the marinated fish until golden and crispy. Set them aside to drain excess oil.
-
Prepare the Spice Paste:
- Grind the red curly chili, bird’s eye chili, shallots, garlic, ginger, and galangal into a coarse spice paste (Bumbu Ulek). Avoid making the paste too fine to retain some texture.
-
Sauté the Spices:
- Heat a little oil in a pan and sauté the spice paste. Add the kaffir lime leaves and bay leaf. Continue sautéing until the fragrance fills the kitchen, and the paste is well-cooked and aromatic.
-
Add the Fish and Vegetables:
- Once the spice paste is ready, add the fried fish to the pan. Gently toss to coat the fish with the spices.
- Add the thinly sliced tomato and stir well. Let the flavors meld together for a few minutes.
-
Season the Dish:
- Pour in the water, add salt and MSG to taste, and stir to combine. Allow the dish to simmer for a few more minutes until the sauce thickens slightly and the fish absorbs the flavors.
-
Finish with Spring Onion:
- Finally, toss in the chopped spring onion and give it a quick stir to add freshness and a touch of color.
-
Serve:
- Once everything is well-combined and the sauce has absorbed into the fish, your Mini Mujaer Rica-Rica is ready to serve. Pair it with a steaming bowl of jasmine rice for a complete meal.
Serving Suggestions
Mini Mujaer Rica-Rica is best enjoyed with hot, fluffy steamed rice. You can serve it alongside some fresh vegetables or a simple cucumber salad to balance the spiciness of the dish.
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Notes:
- Adjust the spiciness according to your preference by varying the number of chilies. For a milder version, reduce the amount of bird’s eye chili.
- To make this dish even more flavorful, consider adding a squeeze of fresh lime juice before serving.
This Mini Mujaer Rica-Rica is perfect for anyone who loves bold, spicy Indonesian flavors and is an ideal choice for a satisfying lunch or dinner. Enjoy!
