Arsik

{{Short description|Indonesian spicy fish dish}}

{{Infobox food

| name = Arsik

| image = Arsik Ikan Mas 2.jpg

| image_size = 250px

| caption = Carp arsik

| alternate_name =

| country = Indonesia

| region = North Sumatra

| creator =

| course = Main course

| served = Hot or room temperature

| main_ingredient = Fish in spices

| variations =

| calories =

| other =

}}

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).

Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (similar to Sichuan pepper).{{cite web | title = Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style) | work = Indonesia Eats | date = 12 July 2012 | url = http://indonesiaeats.com/arsik-indonesian-andaliman-spiced-carp-batak/ | access-date = 8 February 2017 | archive-date = 17 October 2020 | archive-url = https://web.archive.org/web/20201017132159/https://indonesiaeats.com/arsik-indonesian-andaliman-spiced-carp-batak/ | url-status = dead }} Common Indonesian vegetables and spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used.

Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands of North Tapanuli and Samosir, hence this dish is regarded as being specifically of the Batak Toba and Mandailing people, who dwell in these areas.{{cite web |url=https://www.barongtrans.my.id/2022/02/masakan-arsik-na-niarsik-simbol-kuliner.html |title=Masakan Arsik Na Niarsik Simbol Kuliner Bangso Batak |website=barongtrans.my.id |access-date=2022-06-05}}