Entree: Indonesia – Batak – Arsik Ikan Mas (Batak-style spicy-sour carp braised in a fragrant andaliman and torch ginger spice sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 2 whole carp, about 1.5 lb (680 g) each, cleaned, scaled, and scored
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, approx. 6 oz (170 g), peeled
- 4 cloves (12 g) garlic, peeled
- 1 inch (10 g) fresh turmeric root, peeled (or 1 tsp (2 g) ground turmeric)
- 1 inch (15 g) fresh ginger, peeled
- 4 candlenuts (approx. 20 g), or substitute macadamia nuts
- 4 red chilies, stemmed (adjust to heat), approx. 1.5 oz (45 g)
- 2 tbsp (16 g) andaliman berries, toasted and coarsely ground
- 3 torch ginger buds (bunga kecombrang), thinly sliced, approx. 1.5 oz (40 g)
- 2 stalks (approx. 60 g) lemongrass, white part bruised and halved
- 4 kaffir lime leaves, torn
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) water
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (30 ml) tamarind water (if additional sourness is desired)
- 2 tbsp (8 g) chopped fresh cilantro or sliced scallions for garnish

Instructions

1. Prepare the spice paste by pounding or blending the shallots, garlic, turmeric, ginger, candlenuts, and red chilies into a coarse paste using a mortar and pestle or food processor. Transfer paste to a bowl.
2. Heat the vegetable oil in a wide, deep skillet or Dutch oven over medium heat. Fry the spice paste, stirring constantly, until fragrant and the oil separates, about 6–8 minutes.
3. Stir in the ground andaliman and torch ginger slices; cook 1–2 minutes more. Add the bruised lemongrass and torn kaffir lime leaves.
4. Add the tamarind mixture, palm sugar, and 1 cup (240 ml) water or fish stock. Bring to a gentle simmer and taste for balance of salt, heat, and sourness; adjust with additional tamarind water or salt as needed.
5. Gently place the cleaned and scored carp into the simmering sauce. Spoon sauce over the fish, reduce heat to low, cover, and simmer gently for 20–25 minutes, basting occasionally, until the fish is cooked through and the sauce has reduced and infused the fish.
6. Carefully transfer the fish to a serving platter, pour remaining sauce over it, and garnish with chopped cilantro or sliced scallions. Serve hot with steamed rice.