Sweet and Sour Carp (Ikan Mas Asem Manis)

This delightful Indonesian dish, Ikan Mas Asem Manis, brings together the robust flavors of fresh carp and a symphony of aromatic spices, resulting in a sweet and tangy culinary experience that is both satisfying and heartwarming. Ideal for family gatherings or special occasions, this recipe will surely impress your guests with its vibrant taste and colorful presentation.

Ingredients

• For the Fish:

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  • 500 grams of carp (Ikan Mas)
  • 1 lime (jeruk nipis)

• For the Spice Blend:

  • 6 cloves garlic (bawang putih), minced
  • 9 shallots (bawang merah), sliced
  • 1 red chili (cabe merah, optional), sliced
  • 1 bird’s eye chili (cabe rawit, optional), sliced
  • 2 stalks lemongrass (serai), bruised
  • 4 bay leaves (daun salam)
  • 2 pieces turmeric (kunyit), peeled and sliced
  • 2 pieces galangal (lengkuas), sliced

• For the Seasoning:

  • 2 small tamarind (asam jawa)
  • Brown sugar (gula merah), to taste
  • Granulated sugar (gula pasir), to taste
  • Salt (garam), to taste
  • Sweet soy sauce (kecap manis), to taste
  • Black pepper (merica), to taste
  • Water (air), as needed
  • Cooking oil (minyak goreng), for frying

Preparation Steps

1. Prepare the Fish:
   Start by thoroughly cleaning the carp under cold running water. To remove any fishy odors, rub the fish with lime juice and sprinkle with salt. Let it marinate for about 15 minutes to enhance its flavor.

2. Prepare the Spice Blend:
   While the fish is marinating, finely slice all the ingredients for the spice blend: garlic, shallots, red chili, and bird’s eye chili. In a large skillet or wok, heat a splash of cooking oil over medium heat. Once the oil is hot, add the sliced shallots and garlic, stirring until fragrant and golden.

3. Infuse the Aromatics:
   Next, introduce the bruised lemongrass, bay leaves, turmeric, and galangal into the pan. Sauté these ingredients together, allowing the spices to release their natural aromas, which will create a flavorful base for the dish.

4. Build the Sauce:
   Pour in enough water to cover the spice blend, then add the sliced brown sugar and tamarind. Stir in the sweet soy sauce, ensuring all the ingredients are well combined. Allow the mixture to simmer gently, letting the flavors meld together.

5. Add the Fish:
   Once the sauce is bubbling, carefully add the marinated carp into the pan. Gently spoon the sauce over the fish, making sure it is well-coated. Allow it to cook, occasionally basting the fish with the sauce for an even distribution of flavor.

6. Taste and Adjust:
   After a few minutes of cooking, taste the sauce. Adjust the seasoning by adding more salt, sugar, or black pepper as needed. The balance of sweet and tangy is key to achieving the perfect flavor profile for this dish.

7. Cook Until Done:
   Continue cooking until the fish is fully cooked through and the sauce has reduced slightly, creating a rich glaze. This typically takes about 15-20 minutes, depending on the thickness of the fish.

8. Serve and Enjoy:
   Once cooked, carefully transfer the sweet and sour carp to a serving platter, spooning any remaining sauce over the top. This dish is best served warm, accompanied by steamed rice and a side of vegetables, making it a perfect centerpiece for any meal.

Tips for Success

• Fresh Ingredients: For the best flavor, always use fresh fish and high-quality spices. Freshness can significantly elevate your dish.
• Adjusting Spice Levels: Feel free to adjust the amount of chili to suit your heat preference. The optional chilies can be omitted or substituted with milder varieties for a less spicy dish.
• Tamarind Alternative: If tamarind is hard to find, you can use a mixture of vinegar and sugar to mimic the tangy sweetness it provides.

With its harmonious blend of sweet, sour, and savory elements, Ikan Mas Asem Manis will surely become a favorite in your culinary repertoire, bringing a touch of Indonesian charm to your dining table. Enjoy this delightful dish with loved ones, and let the flavors speak for themselves!