This article includes a list of references, but its sources remain unclear because it has insufficient inline citations. (August 2013) (Learn how and when to remove this template message)
|Place of origin||Indonesia, Malaysia, Singapore and Brunei|
|Region or state||Southeast Asia|
|Created by||Indonesians and Malay|
|Main ingredients||Fish, seasoned with garlic, shallots and other spices and deep fried in coconut oil|
|Cookbook: Ikan goreng Media: Ikan goreng|
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.
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.
There are many variants and recipes of ikan goreng, differ from the recipes of marinate spices, bumbu toppings, dipping sauces or sambals, to the species of fishes being fried. Almost all kind of fish and seafood can be made into ikan goreng, the most popular are freshwater gourami, bilis (mystacoleucus), patin (pangasius), nila (nile tilapia), mujair (mozambique tilapia) and ikan mas (carp). Seafood fried fishes are bandeng (milkfish), tongkol or cakalang (skipjack tuna), tuna, bawal (pomfret), tenggiri (wahoo), kuwe (trevally), baronang (rabbitfish), kerapu (garoupa), kakap merah (red snapper), teri (anchovy), todak (swordfish), hiu or cucut (shark) and pari (stingray).
- "Fried Fish with Sweet Soy Sauce". Indochine kitchen. June 22, 2010. Retrieved 13 August 2013.