What you'll need...

• 2 ½ kg carp fish → or any freshwater fish you can find
• 3 tablespoon andaliman → Sichuan pepper
• 30 curly red chilies
• 20 bird’s eye chilies
• 20 shallots
• 10 cloves garlic
• 12 cm ginger
• 12 cm galangal
• 15 cm turmeric
• 14 candlenuts
• 5 stalks lemongrass → bruised
• 4 torch ginger flowers (kecombrang) → halved
• 10 slices dried sour fruit (asam gelugur)
• 10 pieces torch ginger fruit (asam cekala) → bruised
• 250 grams yardlong beans → cut into 8 cm pieces
• 200 grams Chinese chives/Japanese scallion → cleaned and kept long
• 1.5 liters water
• 4 pieces tofu → halved
• 2 teaspoons pepper
• 3 large red chilies → halved lengthwise
• As needed salt
• As needed bouillon powder

How to make...

1. Clean the carp thoroughly and cut it into desired sizes.
2. Blend curly red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, galangal, Sichuan pepper, and candlenuts with a little water, or grind them using a mortar and pestle.
3. Add lemongrass, torch ginger fruit, torch ginger flowers, the blended spices, and water into a large pan or wok.
4. Bring to a boil, then add the fish. Ensure the fish is submerged, then season with salt, white pepper, and stock powder.
5. Cook over medium heat until most of the liquid evaporates, leaving just a small amount. Add tofu, yardlong beans, Chinese chives/Japanese scallion, and large red chilies.
6. Continue cooking until the liquid is almost fully absorbed and the spices are well incorporated into the fish.
7. Adjust the seasoning, remove the Arsik from heat, and serve.

• Main Dish
• Carp Fish
• Indonesian