Goldfish Arsik Recipe
This Batak yellow spiced goldfish is very special, combining a variety of unique spices and ingredients such as andaliman, patikala acid, kecombrang flowers, and chives (batak scallions).
Ingredients
- Goldfish - 1 kg
- Lime, take the juice - 1 fruit
- Salt, for coating - 1 tbsp
- Batak/chives leeks, remove the roots and cut into 3 parts - 150 grams
- Long beans, chopped - 200 grams
- Sugar - 2 tsp
- Water, for boiling - to taste
- Ground spices:
- Curly red chili - 75 grams
- Cayenne pepper - 10 pieces
- Garlic - 8 cloves
- Shallots - 75 grams
- Pecan - 8 grains
- Turmeric - 2 segments
- Ginger - 4 cm
- Lemongrass, take the white part and slice - 3 sticks
- Salt - 2 tsp
- Other Materials:
- Lemongrass, bruised - 10 sticks
- Galangal, sliced - 50 grams
- Tamarind - 3 pieces
- Tamarind / patikala, bruised - 5 pieces
- Kecombrang flowers, split into 4 - 3 pieces
- Andaliman, bruised - 2 tbsp
- See Mother's Recipe Version
Plans
- Clean the entrails of the fish and remove the gills. Fish scales do not need to be cleaned. Wash the fish and coat it with lime juice and salt. Leave it for 15 minutes.
- Put a little ground spices into the belly of the fish. Also put a little long beans into it.
- Prepare the cauldron. Arrange lemon grass, galangal, gelugur acid, tamarind Cekala, kecombrang flower, and andaliman in the bottom of the skillet.
- Put the goldfish on it. Pour in the rest of the ground spices and mix well.
- Pour water to cover the fish (until the fish is completely submerged).
- Cover the skillet and cook on low-medium heat.
- When the water is reduced by half, add the chives and the remaining long beans. Cover the skillet again and continue cooking. Correction taste. Cook until the water dries up for about 2 hours. Lift.
- Ready to be served.
- 1. The hallmark of cooking arsik dishes is using live goldfish. So choose a goldfish that is still alive.
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