Bataknese Spiced Fish Fillet

Name: Bataknese Spiced Fish Fillet
Yield: 12
Ingredients: 400.0g Fish bone & Head; 1.5l Water; 10.0g Ginger, sliced; 10.0g Galangal, sliced; 30.0g Lemongrass; 20.0g Batak spring onions (Lokio); 30.0g Torch Ginger Flowers; 5.0g Cikala Fruit, slice in half; 5.0g Dry Asam Gelugur; 100.0g Shallots; 50.0g Garlic; 75.0g Roasted turmeric; 100.0g Red chili pepper, seedless; 20.0g Fresh Andaliman (Tuba); 30.0g Candlenuts (roasted); 300.0ml Water; 0.0 Fish Marination; 250.0g Seabass Fish fillet; 2.0g Knorr Bumbu Rasa Jeruk Nipis 400G; 2.0g Kosher salt; 0.0 Aromatic based; 30.0g Ginger, sliced; 30.0g Galangal, sliced; 300.0g Lemongrass; 250.0g Batak spring onions (Lokio); 50.0g Torch Ginger Flowers; 200.0g Long Beans, cut in to 5cm; 50.0g Cikala Fruit, slice in half; 10.0g Dry Asam Gelugur; 0.0 Seasoning

Arsik is a traditional fish dish of the Batak ethnic group, served with a distinctive spiced broth. This dish typically uses carp and is cooked with a rich blend of flavorful spices. Arsik holds deep cultural significance in Batak traditions.

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Fish Stock

Fish bone & Head 400.0 g
Water 1.5 l
Ginger, sliced 10.0 g
Galangal, sliced 10.0 g
Lemongrass 30.0 g
Batak spring onions (Lokio) 20.0 g
Torch Ginger Flowers 30.0 g
Cikala Fruit, slice in half 5.0 g
Dry Asam Gelugur 5.0 g

Pureed Ingredients

Shallots 100.0 g
Garlic 50.0 g
Roasted turmeric 75.0 g
Red chili pepper, seedless 100.0 g
Fresh Andaliman (Tuba) 20.0 g
Candlenuts (roasted) 30.0 g
Water 300.0 ml
Fish Marination
Seabass Fish fillet 250.0 g
Knorr Bumbu Rasa Jeruk Nipis 400G 2.0 g
Knorr Bumbu Rasa Jeruk Nipis 400G
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Kosher salt 2.0 g
Aromatic based
Ginger, sliced 30.0 g
Galangal, sliced 30.0 g
Lemongrass 300.0 g
Batak spring onions (Lokio) 250.0 g
Torch Ginger Flowers 50.0 g
Long Beans, cut in to 5cm 200.0 g
Cikala Fruit, slice in half 50.0 g
Dry Asam Gelugur 10.0 g
Seasoning
Knorr Bumbu Rasa Ayam 1KG 20.0 g
Knorr Bumbu Rasa Ayam 1KG
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Sugar 10.0 g

Indonesian

Created By:

Tassa

Chef UFS

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Preparation

Fish Stock
- 1 liters of water with fish bones and heads.
- Blanching: Bring to a boil and simmer for 3–5 minutes.
- Drain and discard the water.
- Simmering: Return the blanched bones and heads to the saucepan. Addaromatic base and 1.5 liter of fresh water. Reduction: Bring to a boil, then reduce heat to a gentle simmer. Cook until the liquid reduces to approximately 500 ml. Strain the sauce to remove solids.
Pureed Ingredients
- Cook the pureed ingredients until the water content reduces
- Add cooking oil and continue to cook until the mixture is fully cooked and aromatic.
- Combine the cooked pureed ingredients, aromatic ingredients, and seasoning.
- Transfer the mixture into a baking tray, cover the tray with aluminum foil.
- Bake at 190°C for 40 minutes.
- Remove the aluminum foil, add the fish fillets, and continue baking for another 20 minutes to enhance the flavor and texture.
- Plating: Arrange cooked long beans on the plate, place the fillet of fish, and drizzle generously with arsik sauce