Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spices pastes, some recipes uses kecap manis (sweet soy sauce) to coat the fish after being fried.Ikan goreng are usually deep fried in ample of extremely hot coconut oil well until the color turn golden and crisp. This method are usually done on carp, gourami and milkfish in order to turn the fine fishbone crumble, crisp and edible.
Some recipes of ikan goreng might add additional bumbu (spice mixture) mixed with or poured on top of fried fish, such as bumbu acar 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 fish rica-rica and asam pedas.