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Arsik Tilapia

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

Naturally Better Tilapia fillet: 200 g
Bird’s eye chili peppers: 10 pieces
Sliced torch ginger: 1 piece
Sliced ginger: 2 cm
Sliced galangal: 2 cm
Bruised lemongrass: 2 stalks
Bay leaves: 2 pieces
Kaffir lime leaves: 3 pieces
Garcinia atroviridis (asam gelugur): ½ tbsp
Batak scallions: 15-20 g
Long beans, cut: 100 g
Kaffir lime: 2 pieces
Ground pepper: ½ tsp
Salt: 1 ½ tsp
Granulated sugar: 1 tsp
Mushroom broth powder: 1 tsp
Broth: 500 ml
Cooking oil: 4-5 tbsp

Ground Spices:

Shallots: 7 cloves
Garlic: 5 cloves
Toasted candle nuts: 3 pieces
Toasted coriander: 1 tsp
Toasted turmeric: 2 cm
Sichuan pepper (andaliman): 1 tbsp
Large red chili peppers: 3 pieces
Curly red chili peppers: 10 pieces

Instructions

Marinate the Tilapia fillets with the juice of 1 kaffir lime, ground pepper, and ½ tsp of salt.
Heat cooking oil in a pan and sauté the ground spices until fragrant.
Add torch ginger, ginger, galangal, lemongrass, bay leaves, kaffir lime leaves, and Garcinia atroviridis.
Pour in the broth, salt, granulated sugar, and mushroom broth powder. Bring to a boil.
Reduce the heat and add the long beans, Batak scallions, bird’s eye chili peppers, and Tilapia fillets. Stir well.
Squeeze the juice of kaffir limes, then cook over medium heat for 4-5 minutes.
Arsik Tilapia is ready to be served.

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