Friday, September 22, 2017 | INDONESIAN CULINARY |

Carp Stuffed with Herbs and Spices | Ikan Masak Arsik


Ingredients:

  • 1 (850g) Carp
  • 10 Stalks Lemon grass, bruised
  • 2 Pink ginger buds, each cut into 2-4 pieces
  • 3 pieces Asam gelugur
  • 5 Cup leaves, coarsely sliced
  • 10 stalks Chinese chives
  • 1 tablespoon Tamarind, soaked in 250cc water, squeeze the pulp and strain the juice
  • Salt and lime juice to taste

Finely Pounded Spices Into Paste:

  • 10 Red chilies
  • 1 tablespoon Szechwan pepper
  • 7 Candlenuts, roasted
  • 2 teaspoons Chopped ginger
  • 2 teaspoons Chopped turmeric
  • 1 tablespoon Chopped young galangal
  • 10 Shallots
  • 3 cloves Garlic
  • 2 teaspoons Salt

How To:

  • Clean the fish and remove scales, entrails, gills and fins.
  • Wash and drain.
  • Rub fish with salt and lime juice, and let it stand for 10 minutes.
  • Stuff the fish with some of the ground spices, lemon grass and pink ginger buds.
  • Rub the whole fish with remaining ground spices.
  • Put the fish, asam gelugur, cup leaves and Chinese chives in a pan and pour tamarind juice.
  • Simmer uncovered until the fish is cooked and the gravy has thickened.
  • During cooking, you may also add 15 whole string beans or 250 grams sour bamboo shoots if preferred.
Filed in: Main Dishes