DISH RESEARCH · Main dish
Dekke Naniura
Also known as: Batak Fish Sashimi, Na Niura, Naniura
Citrus-marinated carp with a yellow spice mixture, peanuts, candlenuts and andaliman.
About Dekke Naniura
Naniura is a Batak fish dish associated with the Lake Toba area of North Sumatra. Linda Carolina Brotodjojo’s cookbook version, published by Batakita, uses raw carp with lime and jungga citrus juices.
Turmeric colours the spice mixture, with ginger, galangal and andaliman providing aromatic depth. Roasted peanuts and candlenuts enrich the coating, alongside red chilli, shallots, garlic and young rias.
The fish is presented beneath a thick yellow spice coating. Optional extra shallot and bird’s-eye chilli finish the surface, adding fresh texture and sharper heat.
Allergens in this recipe
Contains: Fish, Peanut.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Dekke Naniura
Linda Carolina Brotodjojo’s Batak naniura, recorded by Batakita.
- CarpProtein
- Lime juiceLiquid
- Jungga citrus juiceLiquid
- SaltSeasoning
- Young rias shootsAromaticIngredient page not linked
- Red chilliesSeasoning
- ShallotsAromatic
- GarlicAromatic
- PeanutsBase
- CandlenutsBase
- GalangalAromatic
- GingerAromatic
- AndalimanSeasoning
- TurmericAromatic
- WaterLiquid
- Bird’s-eye chilliesFinish · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Carp:
- Lime juice:
- Jungga citrus juice: . Broader citrus-fruit candidate for expressed jungga juice; exact species is not established by the recipe.
- Salt: . Shared fish marinade and spice-mixture salt.
- Young rias shoots: . The source names rias without an explicit botanical identification; exact species/form mapping remains unresolved.
- Red chillies:
- Shallots: . Required roasted spice mixture; extra raw shallot is an optional finishing use of the same food.
- Garlic:
- Peanuts: . Roasted for the spice mixture.
- Candlenuts: . Roasted for the spice mixture.
- Galangal:
- Ginger:
- Andaliman:
- Turmeric:
- Water: . Explicit added water in the pounded aromatic mixture; water is not inferred from bare cleaning or steaming.
- Bird’s-eye chillies (optional): . Optional final topping.
Origins & food traditions
Naniura is associated with Batak food culture around Lake Toba. Batakita attributes this version to Linda Carolina Brotodjojo’s 2013 book Hidangan Halal Khas Dari Tano Batak.
Countries
- Indonesia
- IndonesiaCatalogue link pending review
Cuisines & regions
- Batak Toba Cuisine
- Batak CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.