The spice mixture may vary among regions and places, but usually it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt.
The fish is usually marinated with a mixture of sweet soy sauce and coconut oil or margarine, applied with a brush during grilling. Usually, the fish is marinated with mixture of spices pastes, and sometimes with belacan or kecap manis (sweet soy sauce) and then grilled sometimes protected with a sheet of banana leaf placed between the seafood and grill to avoid the fish being stuck to the grill and broken to pieces. The barbecued seafood however, is especially popular in eastern Indonesia region Sulawesi and Maluku where most of the people work as fishermen, and both areas have a vast sea which brings them different kind of seafood. Various specific version exist, including as Sundanese ikan bakar Cianjur, which mainly grilled freshwater fish, such as carp and gourami, and Balinese ikan bakar Jimbaran, freshly grilled seafood fish in warungs clustered near Jimbaran beach and fishmarket in Bali. Īs an archipelagic nation, ikan bakar is very popular in Indonesia, commonly found in many places from an Acehnese beach right down, a restaurant perched over Kupang's harbour in East Nusa Tenggara, to the center of Jakarta's business district. Thus the grilled-barbecued fish is regarded as a classic dish of Indonesian cuisine. Naturally, this method is immensely popular and quite widespread in the maritime realm of Indonesian archipelago. Freshwater fish and seafood are among the main source of protein intake for the inhabitants of the archipelago. Grilling is one of the oldest and earliest cooking method to prepare fish.
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