Batak Arsik Fish

Ingredients

• 1 kg whole fish (e.g., carp or tilapia), cleaned and scored
• 2-3 tbsp cooking oil
• Salt to taste
• A pinch of sugar (optional)

Ground Spice Paste (Bumbu Halus)

• 100g shallots
• 50g garlic
• 50g red chilies (or to taste)
• 3 cm fresh turmeric
• 3 cm ginger
• 3 cm galangal
• 5-7 candlenuts, roasted
• 1 tbsp andaliman (Batak pepper), soaked in hot water for 5 minutes then drained
• ½ torch ginger flower (bunga kecombrang), roughly chopped

Other Aromatics & Vegetables

• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves, torn
• 2-3 slices asam gelugur (dried sour fruit) or substitute with a small piece of tamarind paste
• 200g long beans, cut into 5-7 cm pieces
• 500-700 ml water (or enough to cover fish)

Instructions

1. Prepare Fish: Thoroughly clean the fish and make several diagonal incisions on both sides. Season lightly with salt.
2. Prepare Spice Paste: Grind all ingredients for the 'Ground Spice Paste' until very smooth. You may use a food processor or mortar and pestle.
3. Sauté Spices: Heat cooking oil in a large pot or deep pan over medium heat. Add the ground spice paste and sauté until fragrant and the oil separates (pecah minyak), stirring constantly. Add the bruised lemongrass and torn kaffir lime leaves; continue to stir for another minute.
4. Add Liquid & Sourness: Pour in the water and add the asam gelugur slices. Bring the mixture to a rolling boil.
5. Add Fish: Carefully place the prepared fish into the boiling sauce. Ensure the fish is mostly submerged. Reduce the heat to medium-low.
6. Add Vegetables: Arrange the long beans around the fish in the pot.
7. Simmer: Cover the pot and simmer gently for 20-30 minutes, or until the fish is cooked through, the sauce has thickened, and most of the liquid has reduced and coated the fish. Avoid stirring too frequently to prevent the fish from breaking apart.
8. Adjust Seasoning: Taste the sauce and adjust salt and sugar if necessary.
9. Serve: Serve hot with steamed white rice.