Arsik

Arsik is an Indonesian fish dish that originates from the Batak ethnic group of North Sumatra, particularly associated with the Toba Batak people who live around Lake Toba. At its core, arsik features whole freshwater fish, typically carp, cooked in a rich, vibrant yellow sauce made from a combination of andaliman (a native Batak spice related to Sichuan pepper), turmeric, ginger, garlic, shallots, candlenuts, and fresh torch ginger fruit.

These spices are blended into a paste and simmered with the fish in minimal water, creating a thick, intensely aromatic sauce that coats the fish while keeping it moist and tender. The defining ingredient in arsik is andaliman, which imparts a slightly numbing, citrusy zing that is central to Batak cooking but rare in the rest of Indonesia.

This unique spice, combined with the use of torch ginger and the absence of coconut milk, results in a flavor profile that is earthy, tangy, and fiery, distinct from the sweeter, coconut-based curries more common in Javanese or Minangkabau cuisine.

The fish is often cooked whole, with head and tail intact, and served as the centerpiece of ceremonial meals, family gatherings, or traditional feasts such as weddings and funerals. It is typically enjoyed with steamed rice and a variety of Batak side dishes that complement its bold flavor.