Arsik is a popular dish for batak people from North Sumatera, Indonesia. This recipe is not an authentic arsik recipe, because some of the ingredients are not available here in Germany (that's why I use the words inspired by... 😊). I don't use andaliman (batak Sichuan pepper), instead of torch ginger fruit (bunga rias/kecombrang) I use pointed red paprika (Just to make it look colorful). To replace candlenut (kemiri), I use macadamia nuts. We Usually use fish especially common carp and tilapia fish, or meat especially pork. The way we cook arsik in North Sumatera is also different, it's not baked but cooked for at least 1 hour (so, all spices can be absorbed by the fish). But in this recipe, instead of cooking for long time, I let it marinate for 1 hour.