Ikan goreng

Ikan goreng, translated to "fried fish" in English, is a dish originating from Indonesia. The preparation starts with marinating the fish in a mixture of spices and herbs, typically turmeric, garlic, shallots, tamarind, and sometimes even kacep manis, then deep-frying it until golden brown and crispy.

There are different versions of ikan goreng in different regions of Indonesia, and the type of fish used can vary widely, ranging from smaller fish like anchovies to larger fish like mackerel, snapper, and tuna. It's often served with rice and various side dishes such as sambal, fresh vegetables, tempeh, and tofu.