Arsik Ikan Mas Ala Fe’ (Spicy Carp Stew)
Delve into the flavors of Indonesian cuisine with this delightful recipe for Arsik Ikan Mas, a spicy and aromatic carp dish that will transport you to the vibrant markets of Indonesia. The combination of fresh ingredients, traditional spices, and the unique tanginess from the citrus makes this dish a standout choice for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carp fish (ikan mas) | 1 kg |
| Lime juice (from fresh limes) | 4 limes |
| Salt | To taste (for marinating) |
| Spice Paste (Bumbu Halus) | |
| Roasted candlenuts (kemiri) | 5 nuts |
| Fresh turmeric (kunyit), peeled | 1 finger-sized piece |
| Shallots (bawang merah) | 10 shallots |
| Garlic (bawang putih) | 2 cloves |
| Red curly chilies (cabe merah keriting) | 20 chilies |
| Fresh ginger (jahe), peeled | ½ finger-sized piece |
| Galangal (lengkuas) | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Unblended Ingredients | |
| Andalan pepper (andaliman), stem removed | 2 tablespoons |
| Bird’s eye chilies (cabe rawit setan), stem removed | 5 chilies |
| Tamarind (asam cekala) | 2 pieces |
| Dried tamarind (asam gelugur) | 4 pieces |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Indonesian bay leaves (daun salam) | 5 leaves |
| Lemongrass (serai) | 10 stalks |
| Batak shallots or scallions (bawang batak/lokio) | 1 bunch |
| Long beans (kacang panjang), cut as desired | 6 beans |
| Young torch ginger (kecombrang muda) | 2 stalks (optional) |
| Instant broth powder (kaldu bubuk) | To taste (optional) |
Instructions
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Prepare the Fish: Begin by cleaning the carp thoroughly, removing scales and gills. Rinse under cold water. Once cleaned, marinate the fish with the juice of fresh limes and a generous amount of salt. Allow it to rest for about 1 hour; this step not only flavors the fish but also helps to firm up its texture.
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Make the Spice Paste: While the fish is marinating, prepare the spice paste. In a mortar and pestle, or a food processor, blend together the roasted candlenuts, turmeric, shallots, garlic, red curly chilies, ginger, and galangal until you achieve a smooth paste. Taste and adjust the seasoning with salt and sugar as needed.
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Marinate the Fish: Once the fish has marinated, rub the spice paste all over the carp, ensuring that it is well-coated, both inside and out. Reserve half of the Batak shallots and long beans for later use, and stuff the remainder into the cavity of the fish.
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Layer the Cooking Pot: In a large pot (a non-stick pan is recommended to prevent sticking), arrange the unblended ingredients at the bottom. Start with the andaliman, bird’s eye chilies, tamarind, dried tamarind, kaffir lime leaves, and bay leaves. Next, place the marinated fish on top of this aromatic layer, garnishing with the reserved Batak shallots and long beans.
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Add Liquid and Cook: Pour enough water into the pot to cover the fish. Cover the pot with a lid and bring it to a simmer over medium heat. Once the water starts to reduce, lower the heat and allow the dish to cook gently until the liquid has thickened and the fish is fully cooked, absorbing all those delightful flavors.
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Serve and Enjoy: Once cooked, carefully transfer the fish to a serving platter. The stew can be served warm, alongside steamed rice and a fresh salad, allowing you to experience the rich and tangy flavors of this traditional Indonesian dish.
This recipe for Arsik Ikan Mas is more than just a meal; it’s a celebration of vibrant flavors, cultural heritage, and the joy of cooking with love. Enjoy every bite!
