Ikan bakar

Ikan Bakar is a popular Indonesian and Malaysian dish, which translates to "grilled fish" in English. The dish is known for its unique preparation and flavorful taste, making it a favorite among locals and tourists alike.

Preparation

The preparation of Ikan Bakar involves marinating the fish in a mixture of spices and sauces, which typically includes tamarind, chili, garlic, shallots, and turmeric. The marinated fish is then grilled, usually over a charcoal fire, until it is fully cooked. The grilling process gives the fish a smoky flavor that complements the spicy marinade.

Varieties

There are several varieties of Ikan Bakar, each with its unique flavor profile. The type of fish used can vary, with popular choices including mackerel, carp, and snapper. The marinade can also be adjusted to taste, with some versions using soy sauce, lime juice, or coconut milk for added flavor.

Serving

Ikan Bakar is typically served with rice, sambal, and a side of vegetables. The sambal, a spicy sauce made from chili peppers, is a crucial component of the dish, adding heat and depth of flavor.

Popularity

Ikan Bakar is a staple in Indonesian and Malaysian cuisine, and can be found in many restaurants and street food stalls in these countries. The dish is also popular in other Southeast Asian countries, such as Singapore and Brunei.

See Also

• List of Indonesian dishes
• List of Malaysian dishes
• List of grilled foods

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Gurame bakar kecap

• 

  Ikan bakar

• 

  Jayapura grilled fish and shrimp

• 

  Grilling fish in Jimbaran