Arsik

Arsik

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
Media: Arsik

Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish).^[1]

Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (similar to Sichuan pepper).^[1] Common Indonesian vegetables and spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used.

Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands of North Tapanuli and Samosir, 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 as rastrelliger (kembung) and snappers can also be used to make arsik. A meat variant of arsik also exists, with pork as the commonly cooked meat.

• Batak cuisine
• Escabeche

• Resep arsik yang sederhana
• Kakap bumbu arsik
• Resep dengan sedikit latar belakang budaya
• Masakan Arsik Na Niarsik Simbol Kuliner Bangso Batak

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