Spicy Indonesian Carp Stew with Aromatic Herbs

Arsik Ikan Mas ala Fe’ (Indonesian Spicy Carp Stew)

Arsik Ikan Mas ala Fe’ is a traditional Indonesian dish that features carp cooked in a rich and aromatic spice blend, delivering a depth of flavor that perfectly balances spicy, tangy, and savory notes. This recipe brings the vibrant and bold flavors of Indonesian cuisine right into your kitchen. Here’s how you can make this delectable dish:

Ingredients:

• 1 kg Carp (Ikan Mas)
• 4 Limes (juiced)
• Salt (to taste, for marinating the fish)

For the Spice Paste:

• 5 Candlenuts (roasted)
• 1 Thumb-sized Turmeric (peeled)
• 10 Shallots
• 2 Garlic Cloves
• 20 Red Curly Chilies
• 1/2 Thumb-sized Ginger (peeled)
• 1 Galangal (sliced)
• Salt (to taste)
• Sugar (to taste)

For the Non-Grinded Spices:

• 2 Tablespoons Andaliman Pepper (seeds removed)
• 5 Bird’s Eye Chilies (seeds removed)
• 2 Tamarind Pods
• 4 Tamarind Slices
• 3 Kaffir Lime Leaves
• 5 Bay Leaves
• 10 Lemongrass Stalks
• 1 Bunch Batak Onion or Local Shallots (sliced)
• 6 Long Beans (cut as desired)
• 2 Young Torch Ginger Stems (optional, I did not use)
• Instant Bouillon Powder (to taste, if desired)

Instructions:

1. Prepare the Carp:

   • Clean the carp thoroughly, removing the scales and gills.
   • Rub the fish with lime juice and salt. Let it marinate for about 1 hour until the fish turns pale.

2. Make the Spice Paste:

   • In a blender or food processor, combine the roasted candlenuts, turmeric, shallots, garlic, red curly chilies, ginger, and galangal. Blend into a smooth paste. Adjust seasoning with salt and sugar to taste.

3. Season the Fish:

   • Rub the spice paste all over the carp. Stuff half of the sliced Batak onion and long beans into the fish’s cavity.

4. Arrange the Ingredients:

   • Layer the non-grinded spices at the bottom of a pot (a non-stick pot is recommended to prevent burning and sticking). Place the seasoned carp on top of the spices. Add the remaining Batak onion and long beans over the fish.

5. Cook the Fish:

   • Pour enough water into the pot to cover the fish.
   • Cover and cook over medium heat until the water reduces.
   • Once the water level decreases, lower the heat and continue cooking until the liquid is almost evaporated, and the fish is cooked through.

6. Serve:

   • Once the fish is cooked and the sauce has thickened, the dish is ready to be served. Enjoy it hot, garnished with additional fresh herbs if desired.

This delightful dish is perfect for special occasions or when you want to indulge in a taste of traditional Indonesian flavors. Serve it with steamed rice for a complete meal that’s sure to impress. Happy cooking!