Ikan bakar facts for kids
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| Course | Main course |
|---|---|
| Associated national cuisine | Indonesia, Brunei, Malaysia, Singapore |
| Serving temperature | Hot |
| Main ingredients | Fish, seasoned with garlic, shallots and other spices grilled on charcoal |
Ikan bakar is a super tasty dish from Indonesia and Malaysia. It's all about fish or seafood grilled over hot charcoal. The name Ikan bakar simply means "grilled fish" in both Indonesian and Malay languages.
What makes Ikan bakar special? It's often cooked with amazing flavors! Think of special spice mixes called bumbu, sweet soy sauce (called kecap manis), and spicy chili sauce (called sambal). Sometimes, the fish is even wrapped in a banana leaf before grilling. This helps keep it moist and adds a lovely flavor.
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Why Ikan Bakar is Popular
Grilling fish is one of the oldest ways people have cooked food. For a long time, fish and seafood have been important foods for people living in the Indonesian archipelago. This is why grilled fish is a classic and very popular dish there.
Indonesia is made up of many islands, so Ikan bakar is found everywhere! You can find it from beaches in Aceh to restaurants in Kupang. It's also a big hit in busy cities like Jakarta.
Regional Favorites
Different parts of Indonesia have their own special ways to make Ikan bakar:
- In Sundanese areas, like Cianjur, they often grill freshwater fish. Popular choices include carp and gourami.
- In Bali, especially near Jimbaran beach, you'll find warung (small local restaurants) grilling fresh seafood.
Grilled seafood is super popular in eastern Indonesia, like Sulawesi and the Maluku Islands. Many people there are fishermen, and the big ocean gives them lots of different seafood to grill.
How Ikan Bakar Gets Its Flavor
Before grilling, the fish is often soaked in a special mixture. This is called a marinade. It helps the fish soak up all the delicious flavors.
Marinade and Spices
The fish is usually brushed with a mix of sweet soy sauce and coconut oil or butter while it cooks. The spices used can change from place to place, but they often include:
- Ground shallot and garlic
- Chili pepper for a little kick
- Coriander and tamarind juice
- Candlenut, turmeric, and galangal
- Salt
In Java and most of Indonesia, Ikan bakar often tastes a bit sweet. This is because they use a lot of sweet soy sauce. It's usually eaten with steamed rice. People often pour more sweet soy sauce mixed with chopped chilies and shallots over their meal.
However, in places like Sumatra and the Malay Peninsula, Ikan bakar is usually spicier. It often has a yellow-red color from lots of chili pepper and turmeric. They don't use as much sweet soy sauce there.
Dipping Sauces
Ikan bakar is almost always served with a dipping sauce or condiment.
- Sambal belacan is a spicy chili sauce with shrimp paste.
- Sambal kecap is a mix of sliced chilies and shallots in sweet soy sauce.
- In eastern Indonesia, like Manado and Maluku, they use spicy sauces like rica-rica, dabu-dabu, or colo-colo.
Types of Fish for Ikan Bakar
There are many different kinds of Ikan bakar. They can differ in the spices used, the dipping sauces, or even the type of fish! Almost any fish or seafood can be grilled this way.
Some popular choices include:
- Freshwater fish like gourami, patin (pangasius), and ikan mas (carp).
- Seafood like tongkol or cakalang (skipjack tuna), bawal (pomfret), tenggiri (wahoo), kuwe (trevally), baronang (rabbitfish), kerapu (garoupa), kakap merah (red snapper), and pari (stingray).
- Other seafood like sotong (squid) and udang (shrimp) are also often grilled.
Ikan Bakar Traditions
Eating Ikan bakar on the beach is a popular activity for tourists in Indonesia. Famous spots include Jimbaran beach in Bali and Losari beach in Makassar.
While Ikan bakar can be enjoyed any day, it has become a special tradition for New Year's Eve in Indonesia. Many families and friends gather for a barbecue party, grilling fish and corn cobs to celebrate the new year!
