How to Make Naniura: A Typical Batak Recipe

How to Make Naniura: A Typical Batak Recipe

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Naniura is one of the most popular Batak dishes, especially in North Sumatra. This food is a type of raw fish seasoned with various special spices, similar to Japanese sashimi but with a stronger taste thanks to the use of local spices. Naniura is often served at certain events, such as traditional celebrations or big family events.

The main ingredient of nasiur is fresh fish, usually carp or other fish that have a fairly dense meat texture. The fish is prepared in a certain way so that it remains safe to eat even when raw. If you are interested in trying to make it at home, here are the steps on how to make naniura:

Ingredients Needed:
Fresh Fish: Usually carp or other fish with thick flesh. Make sure the fish used is fresh and free from fishy odors. Slot Raffi Ahmad

Fine Seasoning:
1 teaspoon grated ginger
1 teaspoon grated turmeric (can use turmeric powder if not available)
1 teaspoon white pepper powder
2 cloves garlic
1 stalk lemongrass (take the white part and thinly slice)
2-3 red cayenne peppers (adjust to taste for spiciness)
2 tablespoons tamarind water (to give a distinctive sour taste)
Complementary Ingredients:
1 tomato, diced
1 lime (to clean the fish and give a fresh taste)
Basil leaves to taste
Salt to taste
Sufficient boiled water (to dissolve the spices)
Steps for Making Naniura:
Fish Preparation:

Choose fresh fish and clean it well. The fish used is usually split or cut into small pieces.
Squeeze the lime on the pieces of fish to remove the fishy smell and give a fresh taste. Let stand for about 10 minutes.
Fine Seasoning:

Pure the garlic, ginger, turmeric, cayenne pepper, lemongrass, and white pepper using a pestle or blender until smooth. You can add a little water to help the smoothing process if needed.
After the spices are smooth, add tamarind water and salt to taste to give a distinctive sour and savory taste to naniura.
Mix Fish with Spices:

Put the cleaned fish pieces into a large bowl.
Pour the smooth spices over the fish, making sure all parts of the fish are covered with the spices. Stir well so that the spices are absorbed into the fish.
Add Complementary Ingredients:

Add diced tomatoes and basil leaves. Stir again gently so that the ingredients are evenly mixed.
Serving:

After all the ingredients are well mixed, naniura is ready to be served. Usually this dish is eaten with warm white rice or can also be enjoyed as an appetizer.
You can add a little lime juice on top to give a fresher taste sensation.
Enjoy Naniura:

Naniura is best eaten immediately after being prepared, especially when it is still fresh. Its sour, spicy, and savory taste makes it very delicious and appetizing.
Tips for Making Delicious Naniura:
Choose Fresh Fish: The main key to the taste of naniura is the freshness of the fish. Make sure the fish used is very fresh to avoid an unpleasant fishy taste.
The Right Seasoning: Don't hesitate to adjust the levels of chili and tamarind according to your taste. Taste the spice mixture before mixing it with the fish so that the resulting taste suits your preferences.
Use Fresh Complementary Ingredients: Tomatoes and basil leaves provide a distinctive aroma and freshness to the naniura dish. Make sure the complementary ingredients used are fresh and of good quality.
Conclusion
Naniura is a very typical and delicious dish from Batak culture that combines raw fish with rich spices. Although the method of making it looks simple, its unique and full of flavor can make anyone addicted. By using fresh fish and natural ingredients, you can make delicious naniura at home.

This dish can also be an option for serving regional specialties at family events or when gathering with friends. Enjoy this recipe and enjoy the authentic taste of Batak Naniura!

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