 Carp arsik | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | North Sumatra |
| Serving temperature | Hot or room temperature |
| Main ingredients | Fish in spices |
Arsik is anIndonesianspicyfish dish of theBatak Toba andMandailing people of North Sumatra, usually using thecommon carp (known in Indonesia asikan mas or gold fish).[1]
DistinctivelyBatak elements of the dish are the use oftorch ginger fruit (asam cikala), andandaliman (similar toSichuan pepper).[1] Common Indonesian vegetables and spices such asshallots,garlic,ginger, freshturmeric root andchili are also used.
Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands ofNorth Tapanuli andSamosir, hence this dish is regarded as being specifically of the Batak Toba and Mandailing people, who dwell in these areas.[2]
Besides gold fish or carp, saltwater fish such asrastrelliger (kembung) andsnappers can also be used to make arsik. A meat variant of arsik also exists, with pork as the commonly cooked meat.
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
