Entree: Indonesia – Batak – Ikan Mas Na Niura (Batak raw marinated carp dish seasoned with citrus, andaliman, shallot, and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 0 min

Additional 15 min

Total 20 min

Ingredients

- 1 whole freshwater carp, filleted and thinly sliced, approx. 1.5 lb (680 g) usable flesh
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 3 shallots, thinly sliced, approx. 3 oz (85 g)
- 2–3 red chilies, thinly sliced, approx. 0.7 oz (20 g)
- 1 tsp (2 g) ground andaliman (toasted and ground)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) neutral oil (optional, for sheen)
- 2 tbsp (30 ml) chopped fresh cilantro or kemangi leaves (optional)
- Banana leaves or raw cassava leaves for serving (optional)

Instructions

1. Place the thinly sliced carp in a shallow nonreactive dish and pour the fresh lime juice over the fish, ensuring all pieces are coated. Let the fish marinate at room temperature until the flesh turns opaque and is just cooked through, about 10–15 minutes depending on thickness.
2. While the fish cures, combine the thinly sliced shallots, sliced chilies, ground andaliman, and salt in a bowl. After the fish has turned opaque, drain off excess lime juice if desired and gently toss the cured fish with the shallot-chili-andaliman mixture. Add the oil and chopped cilantro if using, toss once more, and serve immediately on banana leaves or with steamed cassava leaves.