Categories
Indonesian Fish & Seafood
Fish and seafood from every Indonesian coast: pindang, arsik, gohu, yellow fish soup and soft-shell crab.
Batak Spiced Carp (Arsik)
Arsik Ikan Mas
A Batak ceremonial dish of carp cooked with yellow spices, andaliman and asam cikala until the sauce reduces. Served at traditional ceremonies as a symbol of blessing.
RiauPatin Fish Curry
Gulai Ikan Patin
A Riau Malay yellow curry of tender patin catfish in turmeric coconut sauce with a light sourness from asam kandis.
Riau IslandsBoiled Gonggong Sea Snails with Soy Chilli Dip
Gonggong Rebus Sambal Kecap
Gonggong sea snails from Batam and Bintan, simply boiled and dipped in sambal. The meat is chewy and naturally sweet.
Riau IslandsGrilled Fish Otak-Otak
Otak-otak Ikan Bakar
Tanjungpinang-style otak-otak, orange-red in colour, wrapped in coconut or banana leaf and grilled. Different from the white Jakarta version.
JambiFish Cake Curry (Gulai Tepek)
Gulai Tepek Ikan
A Jambi curry of flattened fish dumplings (tepek) made from snakehead or mackerel, cooked in yellow coconut sauce.
JambiPatin Fish in Fermented Durian (Tempoyak)
Tempoyak Ikan Patin
Patin catfish cooked with tempoyak (fermented durian) and chillies into a yellow, sour, spicy broth with a distinct durian aroma.
South SumatraPalembang Sour Patin Soup (Pindang)
Pindang Patin Palembang
Patin catfish soup with a clear reddish broth, sour, spicy and fresh from pineapple, tomato and lemon basil.
Bangka Belitung IslandsBangka Yellow Fish Soup
Lempah Kuning Ikan
Bangka's yellow fish soup with a sour, spicy broth from pineapple, bilimbi and the famously fragrant Bangka shrimp paste.
BengkuluPendap (Fish Wrapped in Taro Leaves)
Pendap Ikan
Fish with spiced grated coconut, wrapped in many layers of taro leaves and boiled for hours until the spices are dry and absorbed. A long-keeping Bengkulu dish.
LampungSeruit (Lampung Grilled Fish with Sambal)
Seruit Ikan Bakar
Lampung's dish of togetherness: grilled fish mixed with shrimp-paste sambal, tempoyak and vegetables, eaten from one shared plate.
BantenPecak Bandeng (Milkfish with Kencur Chilli Sauce)
Pecak Bandeng
Fried or grilled milkfish topped with pecak, a runny sambal of chilli, kencur and shallots. Spicy, fresh and appetising.
BantenSate Bandeng (Stuffed Grilled Milkfish)
Sate Bandeng
Milkfish whose flesh is removed without breaking the skin, seasoned with coconut milk, stuffed back into the skin and grilled. A Serang specialty.
BaliSate Lilit (Balinese Minced Fish Satay)
Sate Lilit Ikan
Minced fish with base genep and grated coconut wrapped around lemongrass stalks or flat bamboo sticks, then grilled.
West Nusa TenggaraJangan Bage (Sumbawa Sour Fish)
Jangan Bage (Ikan Asam Sumbawa)
Sumbawa's sour fish stew. Jangan means a dish with broth and bage means sour. Fresh and tangy, usually eaten warm with shrimp-paste sambal.
West Nusa TenggaraSepat (Sumbawa Grilled Fish in Sour Broth)
Sepat Sumbawa
Sumbawa grilled fish served with a fresh, sour broth of grilled eggplant, young mango, bilimbi and tomato. Sour, spicy and refreshing.
West Nusa TenggaraSingang (Sumbawa Sour Yellow Fish Soup)
Singang Ikan Sumbawa
Sumbawa's yellow fish soup, sour and fresh from tamarind and tomato, fragrant with turmeric, galangal and basil. Similar to fish curry but more sour and without coconut milk.
East Nusa TenggaraKupang Sour Fish Soup
Ikan Kuah Asam Kupang
A clear, fresh, sour fish soup made with tamarind and tomato, typical of beachside stalls in Kupang.
South KalimantanKetupat Kandangan (Rice Cakes with Grilled Fish Curry)
Ketupat Kandangan
Rice cakes from Kandangan served with grilled snakehead fish in a thick yellow coconut sauce. Usually eaten by hand.
East KalimantanGence Ruan (Fried Snakehead Fish with Fresh Sambal)
Gence Ruan
Fried snakehead fish (ruan) topped with gence, a raw sambal of chilli, shallots, tomato and lime. A Kutai dish.
North KalimantanTarakan Grilled Milkfish
Ikan Bandeng Bakar Tarakan
Milkfish from Tarakan's ponds, butterflied, seasoned with soy sauce and spices, then grilled. Thick and savoury flesh.
North KalimantanKapah Clams in Clear Ginger Broth
Kapah Kuah Bening
Tarakan's kapah clams cooked in a clear broth with ginger, lemongrass and lemon basil. Fresh and best eaten hot.
North KalimantanCrispy Fried Soft-Shell Crab
Kepiting Soka Goreng Tepung
Soft-shell crab from Tarakan's ponds, battered and fried until crisp so it can be eaten whole, shell and all.
Central SulawesiPalumara (Sour Yellow Fish Soup)
Palumara Ikan
A sour, spicy yellow fish soup from Central Sulawesi and the Bugis-Mandar people, fresh from tamarind and fragrant with turmeric.
West SulawesiBau Peapi (Mandar Sour Yellow Fish)
Bau Peapi
A Mandar yellow fish dish soured with young mango or tamarind. The perfect partner for jepa.
Southeast SulawesiParende (Buton Sour Fish Soup)
Parende Ikan
A Buton fish soup with a sour, spicy yellow broth of bilimbi and lemon basil. Often eaten with kasoami.
North MalukuGohu Ikan (Ternate Tuna Ceviche)
Gohu Ikan
Ternate's 'sashimi' of fresh tuna cured in citrus juice, then dressed with hot coconut oil and crushed peanuts.
PapuaIkan Bungkus (Papuan Fish in Leaves)
Ikan Bungkus Papua
Seasoned fish wrapped in taro or banana leaves, then steamed or grilled. A simple and fragrant dish from Jayapura.
West PapuaIkan Asar (Papuan Smoked Fish)
Ikan Asar
Skipjack or tuna slowly smoked over embers until dry and fragrant. The way coastal people of Manokwari preserve fish.
Southwest PapuaSorong Sour Fish Soup
Ikan Kuah Asam Sorong
A Sorong soup of fresh sea fish in a clear broth, soured with bilimbi and lime. Good with papeda or rice.
Central PapuaNabire Grilled Fish
Ikan Bakar Nabire
Fresh sea fish grilled with a yellow spice baste and served with colo-colo sambal. A favourite on Nabire's beaches.
Highland PapuaWamena Freshwater Crayfish in Spicy Sauce
Udang Selingkuh Saus Pedas
Giant freshwater crayfish from the Baliem River, Wamena. Nicknamed 'udang selingkuh' (cheating prawn) because it looks like a prawn but has crab-like claws.
South PapuaMerauke Grilled Red Snapper
Ikan Kakap Bakar Merauke
Red snapper from the Arafura Sea grilled with a simple rica chilli paste and served with colo-colo sambal and papaya flowers.