Entree: Indonesia – Batak – Ikan Mas Na Tinombur (Batak-style whole carp served with spicy citrus-chili tinombur sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1 whole common carp (Ikan Mas), scaled, gutted and cleaned, about 2.5 lb (1,100 g) usable weight
- 2 tbsp (30 ml) vegetable oil for cooking the fish
- 1 tsp (6 g) salt for fish
- 1/2 tsp (1.5 g) ground black pepper for fish
- 6 large red chilies, seeded if desired, about 3 oz (85 g)
- 6 bird’s eye chilies (cabe rawit), about 0.5 oz (15 g)
- 3 shallots, peeled, about 3 oz (85 g)
- 2 garlic cloves, about 0.2 oz (6 g)
- 1 tsp (2 g) ground andaliman (Batak pepper)
- 2 tbsp (30 ml) lime juice (fresh)
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) vegetable oil for frying the sambal
- 1 tsp (6 g) salt for sambal
- 2 tbsp (8 g) chopped fresh cilantro or Thai basil for garnish
- Lime wedges for serving

Instructions

1. Rinse the carp and pat dry. Make 3–4 diagonal slashes on each side, rub the fish with 1 tsp salt and 1/2 tsp black pepper, and let rest 10 minutes.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, or prepare a grill. Cook the fish until skin is crisp and flesh is cooked through, about 6–8 minutes per side depending on thickness. Transfer to a serving platter.
3. While the fish cooks, prepare the tinombur: roughly chop the red chilies, bird’s eye chilies, shallots and garlic. Pound in a mortar and pestle or pulse briefly in a food processor until coarsely mashed, leaving some texture.
4. Heat 2 tbsp vegetable oil in a small skillet over medium heat. Add the mashed chili mixture and sauté 1–2 minutes until fragrant. Stir in the ground andaliman, 1 tsp salt and the palm sugar. Remove from heat and stir in the lime juice.
5. Spoon the tinombur generously over the cooked whole fish, garnish with chopped cilantro or Thai basil and serve immediately with lime wedges and steamed rice.