Ikan Asar (Papuan Smoked Fish)
Ikan Asar
Skipjack or tuna slowly smoked over embers until dry and fragrant. The way coastal people of Manokwari preserve fish.
- Time
- 6 hr
- Serves
- 6 people
- Origin
- West Papua
- Type
- Fish & Seafood
Ingredients
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How to Make
Split the fish along the back without cutting through and remove the guts.
Rub with salt and lime and leave 30 minutes.
Clamp the fish open with bamboo strips.
Smoke over low embers about 40 cm away for 4 to 5 hours, turning now and then.
Eat as is or cook with rica chilli, yellow sauce, or flake it into sambal.
Kitchen tip
Ikan asar keeps for several days at room temperature. Refrigerate to keep it longer.
Questions
Where does Ikan Asar (Papuan Smoked Fish) come from?
Ikan Asar is a traditional dish from West Papua (capital: Manokwari), in the Papua region of Indonesia.
How long does Ikan Asar (Papuan Smoked Fish) take to make?
It takes about 6 hr in total to make 6 servings, including preparation.
What is the secret to a good Ikan Asar (Papuan Smoked Fish)?
Ikan asar keeps for several days at room temperature. Refrigerate to keep it longer.