Istimewa Bikin Nagih! Resep IKAN ARSIK KHAS BATAK [Lengkap & Anti Gagal]

Name: Ikan Arsik Recipe
Yield: 10 servings
Ingredients: 2 kg tilapia; 150 gr chive; 250 gr yardlong bean; 3 pc asam gelugur; 14 pc kaffir lime leaf; 6 stalk lemongrass; 6 pc torch ginger fruit; 1 pc torch ginger flower; 700 ml water; 2 tbsp salt; 1 tbsp mushroom bouillon; 10 pc shallot; 5 clove garlic; 4 pc candlenut; 2-3 tbsp andaliman; 3 cm ginger; 4 cm galangal; 10 cm turmeric; 20 g green Thai chili; 15 pc red curly chili; 300 ml water; 4 clove garlic; 6 pc shallot; 5 pc red Thai chili; 40 g green Thai chili; 1 tbsp andaliman; 3 pc candlenut; 1 pc green tomato; 1 pc kaffir lime; ½ tbsp salt

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Ikan Arsik Recipe

Makes 10 servings

Bahan

Bahan bumbu halus:

Bahan sambal andaliman:

Pelengkap:

Cara Membuat

Di dalam blender, masukkan bawang putih, bawang merah, kemiri, kunyit, lengkuas, jahe yang sudah diiris cabai merah keriting, cabai rawit hijau, andaliman dan air, haluskan
Belah dua buah kecombrang, iris bunga kecombrang, potong kacang panjang dan geprek serai
Di dalam wajan, susun serai, sebagian kacang panjang, sebagian daun bawang batak, ikan nila, bunga kecombrang, buah kecombrang, asam gelugur, daun jeruk, kacang panjang, daun bawang batak, ikan nila, kacang panjang, daun bawang batak, bunga kecombrang, daun jeruk, garam, kaldu jamur, bumbu halus dan air, masak di api kecil selama 1 jam atau hingga menyusut
Panaskan sedikit minyak, goreng andaliman dan kemiri hingga kecokelatan, sisihkan ke dalam ulekan
Goreng bawang putih, bawang merah, cabai rawit hijau, cabai rawit merah, tomat hijau yang sudah dipotong hingga sedikit kecokelatan
Masukkan garam dan kaldu jamur ke dalam ulekan, ulek hingga halus kemudian masukkan bahan sambal yang sudah digoreng, ulek hingga halus
Tambahkan perasan jeruk limau, aduk rata
Panaskan minyak, goreng ikan, daun bawang batak dan kacang panjang hingga kering kecokelatan, tiriskan
Ikan arsik siap disajikan

Ingredients

Spices:

Andaliman Sambal ingredients:

To serve:

Steps

In a blender, add sliced garlic, shallot, candlenut, turmeric, galangal, ginger, curly red chili, green Thai chili, andaliman, and water. Blend until smooth.
Halve the torch ginger fruit. Slice the flower and yardlong bean. Pound the lemongrass.
In a pan, layer the lemongrass, some yardlong bean, some chives, tilapia, torch ginger flower, torch ginger fruit, asam gelugur, kaffir lime leaf, more yardlong bean, chives, tilapia, yardlong bean, chives, torch ginger flower, kaffir lime leaf, salt, mushroom bouillon, the blended spices, and water. Cook over low heat for 1 hour or until reduced.
Heat a little oil. Fry the andaliman and candlenut until browned. Transfer to a mortar.
Fry garlic, shallot, green Thai chili, red Thai chili, and chopped green tomato until lightly browned.
Add salt and mushroom bouillon to the mortar and grind until smooth. Then, add the fried sambal ingredients and grind again until smooth.
Add squeezed kaffir lime juice and mix well.
Heat oil and fry the fish, chives, and yardlong bean until golden and crisp. Drain.
Ikan Arsik is ready to serve.