Arsik: Batak Spiced Carp
A Batak specialty of carp or goldfish cooked in a rich, yellow-orange spice sauce with andaliman pepper and torch ginger flower (bunga kantan).
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 1 whole carp (1 kg), scored
- 400 ml coconut milk
- 5 shallots
- 3 garlic cloves
- 3 cm turmeric
- 2 cm ginger
- 3 cm galangal
- 1 torch ginger flower (flower kantan), sliced
- 1 tsp andaliman pepper
- 2 lemongrass stalks
- Salt and lime
👨🍳 Instructions
- Grind shallots, garlic, turmeric, ginger, and galangal.
- Sauté spice paste with lemongrass until fragrant.
- Add coconut milk and sliced torch ginger flower.
- Place scored fish in the sauce.
- Simmer on low heat for 30-40 minutes.
- Add andaliman pepper.
- Serve with steamed rice and vegetables.
❓Frequently Asked Questions
What is Arsik: Batak Spiced Carp?
A Batak specialty of carp or goldfish cooked in a rich, yellow-orange spice sauce with andaliman pepper and torch ginger flower (bunga kantan).
Where does Arsik: Batak Spiced Carp come from?
Arsik: Batak Spiced Carp originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Arsik: Batak Spiced Carp difficult to make?
Arsik: Batak Spiced Carp requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Arsik: Batak Spiced Carp?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Arsik: Batak Spiced Carp?
Store leftover Arsik: Batak Spiced Carp in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.