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“Ikan Mas Arsik Khas Batak Tapanuli”

Arsik is an Indonesian fish dish of the Batak Toba people and Mandailing people of
North Sumatra, usually using the common carp (known in Indonesia as ‘ikan mas’ (grass carp).
Distinctively Batak elements of the dish are the use of torch ginger fruit (‘asam cikala’), and
‘andaliman‘ (Indonesian szechuan pepper).

Ingredients:

 1 ikan mas/ mujair (grass carps/tilapia)  about 1 kg, cleaned throughly

 1/2 kaffir lime/lemon, juiced
 2 daun jeruk purut/kaffir lime leaves
 3 cm galangal, bruised
 4 lemongrass, bruised
 3 bunga kecombrang/rias torch ginger flower, bruised
 6 asam cikala/ torch ginger fruit, smashed and dissolve with 1/2 cup water, strained
 2 pieces asam kandis
 2 medium tomatoes, roughly chopped
 salt to taste
Spices for a Paste:

  12 shallots
  8 cloves garlic
  20 red chilli/cayenne peppers
  6 cm ginger
  4 cm galangal
 3   lemongrass, soft white part only
 6 cm turmeric
 1 tbsp andaliman/ indonesian szechuan peppercorn

How to Make Arsik (Cara Membuat Ikan Arsik):

 In a wok pan, put the whole spice in the bottom of the wok
 Rub and fill the fish cavity with half  ammount of spice paste, put the fish on top of
stacked spices
 Dissolve the remaining spice paste with 2 cus of water, pour over the fish
 Bring it to boil, cover with the wok pan  then set the stove to the lowest flame as possible
 Cook until the sauce reduced about 1 hours.
 Don’t disturb or  flip  the fish over. Once it’s cooked. Remove from the heat and enjoy!

Made By Neo Marcello Patty (PH2)