📝 About This Recipe
Originating from the Toba Batak people of North Sumatra, Arsik Ikan Mas is a legendary dish that embodies the soul of Indonesian 'Ikan & Seafood' cuisine. This golden-hued masterpiece is slow-cooked until the broth reduces into a rich, savory glaze, featuring the citrusy zing of Andaliman (Batak pepper) and the aromatic elegance of Kecombrang (torch ginger). It is a ceremonial dish traditionally served to celebrate life's milestones, offering a unique profile that is spicy, sour, and refreshingly numbing.
🥗 Ingredients
Main Protein
- 2 large Goldfish (Ikan Mas) (approx. 500g each, cleaned with scales left on for authenticity)
- 2 tablespoons Kaffir Lime Juice (to marinate and remove fishy scent)
- 1 teaspoon Salt (for initial seasoning)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 10 pieces Red Curly Chilies (adjust for heat preference)
- 4 cm Turmeric (fresh, peeled)
- 3 cm Ginger (fresh, peeled)
- 6 pieces Candlenuts (toasted)
- 2 tablespoons Andaliman (Batak Pepper) (the secret ingredient for the numbing sensation)
Aromatic Bed and Pot Ingredients
- 100 grams Batak Onions (Lokio) (trimmed, kept whole)
- 10 strands Long Beans (Kacang Panjang) (cut into 5cm lengths)
- 2 buds Torch Ginger Flower (Kecombrang) (sliced lengthwise)
- 3 pieces Asam Gelugur (dried slices of sour mangosteen)
- 4 stalks Lemongrass (bruised and cut into lengths)
- 5 cm Galangal (sliced into rounds)
- 1 liter Water (enough to submerge the fish)
👨🍳 Instructions
-
1
Clean the fish thoroughly. Traditionally, scales are left on to keep the flesh intact during the long simmer, but you may remove them if preferred. Rub with lime juice and salt, then set aside for 15 minutes.
-
2
Prepare the spice paste by blending the shallots, garlic, chilies, turmeric, ginger, toasted candlenuts, and andaliman with a splash of water until completely smooth.
-
3
In a large, heavy-bottomed wok or pot, create a 'bed' for the fish. Layer the bottom with half of the lemongrass, galangal, and sliced torch ginger flower.
-
4
Place the fish side-by-side on top of this aromatic bed. This prevents the fish skin from sticking to the bottom and burning.
-
5
Pour the spice paste evenly over the fish, ensuring the cavities are filled with the aromatics.
-
6
Add the remaining lemongrass, torch ginger, asam gelugur, long beans, and Batak onions (lokio) on top and around the fish.
-
7
Pour in the water until the fish is almost fully submerged. Do not stir the fish once the water is added to prevent it from breaking.
-
8
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low.
-
9
Simmer gently with the lid partially on. The goal is to let the flavors penetrate deep into the fish while the water slowly evaporates.
-
10
Continue simmering for 60 to 90 minutes. Occasionally spoon the boiling juices over the top of the fish.
-
11
The dish is ready when the water has reduced significantly, leaving a thick, yellow, oily sauce at the bottom and the fish is tender and infused with color.
-
12
Carefully lift the fish using two spatulas to keep it whole and place it on a serving platter. Garnish with the cooked long beans and lokio.
💡 Chef's Tips
Use fresh Andaliman for the most authentic numbing sensation; if unavailable, Szechuan peppercorns are a close substitute but lack the citrus notes. Leaving the scales on the fish is a traditional technique that protects the delicate meat during the long braising process. Avoid stirring the pot at all costs; the fish is very fragile when cooked, and stirring will turn the dish into a mushy consistency. If the water reduces too quickly before the flavors are fully developed, add a little more warm water and continue simmering on the lowest heat setting.
🍽️ Serving Suggestions
Serve with hot, fluffy steamed jasmine rice to balance the intense, spicy flavors. Accompany with a side of 'Daun Singkong Tumbuk' (mashed cassava leaves) for a complete North Sumatran feast. A glass of cold iced tea or fresh lime juice helps cut through the richness and numbing spice of the Andaliman. For the best experience, eat with your hands (Indonesian style) to navigate the small bones of the goldfish carefully.