Delicious Arsik, braised fish from TapanuliFeb 13 2014 · Recipe from Sumatera
Fillet of red snapper arsik
You can replace the snapper with any other white fish or prawn. I think it is good idea to make arsik for vegetarian with using tempe or tofu and vegetables, eggplants and long beans or young French beans. You can serve this as a main dish with steam rice or simply as soup. Add more water to give good consistency of soup and adjust the seasoning. It is important to reduce the liquid until all the liquid nearly finished to infuse all flavor of all herbs and spices before adding water for soup.
4 fillet of white snapper @ 150gr; 2 tablespoon lime juice, salt to season
Small bunch of young long or snake beans, cut into 10cm length; 2 medium purple or light green eggplants, sliced into half, lengthwise and chopped into 1.5cm squares
5 red bird eye chilies; 5 red curly chilies; 3 candlenuts; 3 cloves of garlic; 12 shallots; 7cm fresh ginger and turmeric (replace with 1 teaspoon dried ginger and turmeric); 7cm fresh galangal or you can replace with 4-5 slices of dried galangal (soak in hot water to refresh the dried galangal)
2 ginger flower or kecombrang, sliced round and thinly; 4 buah kecombrang/asam cekala, cut into halves (optional); 4 lime leaves; 2 lemon grass, crushed and tied a knot; 5 pieces asam gelugur, small bunch of bawang batak/lokio or simply replace with small spring onion; 2 tablespoons dried andaliman, finely ground; 1-2 tablespoons lime juice; salt to taste
- Grind finely the ingredients for the paste. Put 500ml hot water in a pan or wok and add the paste and cook in medium-high heat for 10 minutes. The liquid is reduced by now.
- Add sliced ginger flower, lime leaves, lemon grass, asam galugur, bawang batak, andaliman and 400ml hot water. Season with salt. Cook for another 15 minutes to infuse all the ingredients.
- Add the eggplants for 10 minutes or until just soft.
- Season the fish with limejuice and salt. Add the fish into the mixture. Cover the pan or wok. Cook in low-medium heat for around 10 minutes or until the fish cook thoroughly but don’t over cook the fish as the texture will be dry and chewy. Add the long beans 5 minutes before the fish is cooked. Serve hot with steam white or brown rice.