indonesian arsik recipe(Spiced Carp with Torch Ginger and Andaliman )

indonesian arsik recipe(Spiced Carp with Torch Ginger and Andaliman).

ingredients:

• 2 red carps about 600-800 grams each
• 15 shallots
• 5 cloves garlic
• 8 toasted candlenuts
• 15 red cayenne peppers
• 5 ginger root, peeled
• 3 young galangal
• 10 white part of 10 lemongrasses
• 3 turmeric root, peeled
• 1 teaspoon ground toasted coriander

    -----Other Spices-----

• 6 Indonesian bay leaves
• 4 turmeric leaves
• 3 old galangal, bruised
• 10 lemongrass, bruised (the white parts have been separated for making ground paste above)
• 3-5 torch ginger, bruised
• 20-25 pieces andaliman (can be substituted for Sichuan pepper), bruised
• 150 grams bawang Batak 
• 2 pieces asam kandis
• 2 medium tomatoes, grated
• sea salt as desired.

method:

1. In a heavy dutch oven, stack a half part of bruised lemongrass, torch ginger, topped with a half part of Indonesian bay leaves and turmeric leaves.

2. Fill 1/4 part of spice paste inside the fish belly. Rub 1/2 part of the spice surround the fish. Place fish on top of stacked spices inside the dutch oven. Pour the remaining spice paste and sprinkle andaliman over. Throw asam kandis, the remaining Indonesian bay leaves and turmeric leaves in. Add a small amount of water, just enough water. Don’t make the fish submerged.

3. Cover with the lid and cook at a low heat. About a half done/cooked, place lokio and grated tomatoes over. Put the lid back.

4. Cook until the water evaporates about 1-2 hours. While it’s cooking, do not flip over the fish. Once it’s cooked. Remove from the heat and enjoy!

thanks

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