Ikan goreng
|
|
| Course | Main course |
|---|---|
| Place of origin | Indonesia, Malaysia, Singapore and Brunei |
| Region or state | Southeast Asia |
| Created by | Indonesians and Malay |
| Serving temperature | Hot |
| Main ingredients | Fish, seasoned with garlic, shallots and other spices and deep fried in coconut oil |
 |
|
Ikan goreng is various kinds of Indonesian, Malaysian, Singaporean and Bruneian dishes of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay.
Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried.Ikan goreng are usually deep fried in ample extremely hot coconut oil until the fish turns golden and crisp. This method is often used with carp, gourami and milkfish in order to turn the fine fishbone crumbly, crisp and edible.
Prior to frying, fishes are usually marinated with spices mixture, and sometimes kecap manis (sweet soy sauce). The spices mixture may vary among regions and places, but usually it consists of combination of salt, lemon juice, ground shallot, garlic, chili pepper, coriander, turmeric, galangal and salt. Some recipes may employ batter or egg coating on fish prior to frying. After being fried, commonly fish might be consumed right away with steamed rice and sambal terasi (chili with shrimp paste) or sambal kecap (slices of chili, shalot, and sweet soy sauce) as dipping sauce. The East Indonesian Manado and Maluku ikan goreng usually uses dabu-dabu or colo-colo condiment.
...
Wikipedia