Ikan goreng [SEP] country of origin
Ikan goreng
Ikan goreng are various kinds of Maritime Southeast Asian dishes of deep fried fish or other forms of seafood found in Indonesian, Malaysian, Singaporean and Bruneian cuisines. "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. "Ikan goreng" are usually deep fried in ample
ikan has softer texture and lighter color compared to beef balls. Bakso ikan might be thinly sliced as additional ingredients in "mie goreng", "kwetiau goreng", "nasi goreng" and "cap cai". A similar dish made of fish surimi is called "pempek", however most of "pempek" are deep fried instead of boiled.
Regional variations Southeast Asia Malaysia and Singapore.
Fish balls, known as 鱼圆 (yú yuán) or 魚丸 (yú wán), are cooked in many ways in Malaysia