Grilled fish is a dish of fish that is burned or baked on fire or embers. Fish dishes that are burned, appear universally in different parts of the world. [1] Specifically in the international world, however, the term "grilled fish" refers to Indonesian and Malaysian grilled fish in the form of fish or other marinated bogas baked on charcoal or embers. Grilled fish is one of the classic Indonesian dishes.
As an archipelagic country, grilled fish is very popular in Indonesia and can be found in various places, ranging from taverns on the coast of Aceh, Kupang beachside restaurants, to downtown Jakarta. [1] Specific grilled fish recipes appear, such as Cianjur typical Sundanese roasted fish, [2] which commonly use freshwater fish such as carp and carp, and Jimbaran grilled Balinese fish, served at several stalls around the beach and fish markets in Jimbaran, Bali. [3] Sea-based fish, especially popular in eastern Indonesia; such as Sulawesi and Maluku where most of the population works as fishermen, and the area has a vast sea that produces many types of nautical culinary. [4] Typically, the fish is soaked in spices with a mixture of fine spices, sometimes with a mixture of shrimp or sweet soy sauce and then baked; sometimes baking tools banana leaf coated to fish is not damaged and destroyed when reversed due to sticky fish and attached to the grill.
