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Ikan goreng
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (August 2013) |
 | |
| Course | Main course |
|---|---|
| Associated cuisine | Indonesia,[1] Brunei, Malaysia, Singapore |
| Serving temperature | Hot |
| Main ingredients | Fish, seasoned with garlic, shallots and other spices and deep fried in coconut oil |
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages.
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.[2] 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.
- ^ Sara Schonhardt, photos by Melanie Wood, for (25 February 2016). "40 Indonesian foods we can't live without". CNN.
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ "Fried Fish with Sweet Soy Sauce". Indochine kitchen. June 22, 2010. Archived from the original on 1 June 2013. Retrieved 13 August 2013.
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