Ikan goreng is very popular inIndonesia. Usually, the fish ismarinated with mixture of spice pastes. Some recipes usekecap manis (sweet soy sauce) to coat the fish after beingfried.[2]Ikan goreng are usuallydeep fried in ample extremely hotcoconut oil until the fish turns golden and crisp. This method is often used withcarp,gourami andmilkfish in order to turn the fine fishbone crumbly, crisp and edible.
Ikan goreng kunyit, fried fish spiced withturmeric.
Before frying, the fish is typically marinated with a mixture of various spices, and sometimeskecap manis (sweet soy sauce). The spices mixture may vary among regions and places, but usually it consists of combination of salt,lemon juice, groundshallot,garlic,chili pepper,coriander,turmeric,galangal and salt. Some recipes may employbatter oregg coating on fish prior to frying. After being fried, commonly fish might be consumed right away withsteamed rice andsambal terasi (chili withshrimp paste) orsambal kecap (slices of chili, shallot, and sweet soy sauce) as dipping sauce. The East IndonesianManado andMalukuikan goreng usually usesdabu-dabu orcolo-colo condiment.
Some recipes ofikan goreng might add additionalbumbu (spice mixture) mixed with or poured on top of fried fish, such asbumbuacar kuning (yellow pickles), made of turmeric, garlic, and other spices paste with sliced cucumber, carrot, chili, and round shalots, or chopped tomato with vinegar. Another close recipes such as fishrica-rica andasam pedas.
