Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing peoples of North Sumatra, usually made with common carp cooked in spices that include shallots, garlic, ginger, fresh turmeric root, and chili. Its distinctive Batak character comes from the use of torch ginger fruit, called asam cikala, and andaliman, a spice that its own source says grows only in the Batak highlands of North Tapanuli and Samosir. Besides carp, the dish is also made with saltwater fish such as rastrelliger or snapper, and a meat variant exists using pork. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 1 Origin Region Connections
In Cuisine
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
Sources
1. Arsik (Wikipedia)
https://en.wikipedia.org/wiki/Arsik (dietary-suitability)
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp.
In Cuisine: Indonesian Cuisine, lead paragraph
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).
Uses Ingredient: Carp, lead paragraph
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).
View the Source2. Arsik (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
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