Ikan bakar is a beloved Indonesian grilled fish dish, known for its smoky aroma, bold spices, and savory-sweet glaze. The name ikan bakar literally means “grilled fish” in Indonesian and Malay (ikan = fish, bakar = grilled or roasted), and it refers more to the cooking technique than to a specific recipe. Found across Indonesia, Malaysia, and coastal Southeast Asia, ikan bakar varies by region, but always features fresh, whole fish marinated with spices and aromatics, then grilled over charcoal for deep, rich flavor. The fish—often snapper, mackerel, gourami, or catfish—is typically marinated in a mixture of shallots, garlic, turmeric, coriander, tamarind, chilies, and kecap manis (sweet soy sauce). In some regions, especially Java, the use of kecap manis creates a sweet, caramelized glaze, while in others, such as Minangkabau (West Sumatra) or Bali, the marinade is more spicy, tangy, and aromatic, often without any soy sauce. During grilling, the fish is frequently basted with the remaining marinade or a mixture of oil and spices, keeping the flesh moist and enhancing the smokiness. It’s traditionally served with steamed rice, sambal (spicy chili sauce), and lalapan (fresh vegetables) like cucumber, basil, and cabbage. Some versions are wrapped in banana leaves before grilling to infuse the fish with an earthy aroma and protect it from direct heat.
Masak lemak is a vibrant yellow Malaysian curry with a supposed origin in Negeri Sembilan. The dish can be prepared with various proteins such as chicken (ayam), fish (ikan), daging (beef), or seafood, but the base is always the same – a creamy, incredibly flavorful, and spicy combination of turmeric, coconut milk, and various other herbs and spices. The dish is also known as masak lemak cili api (padi), in which the last two words refer to the use of chilies in the dish. Masak lemak is enjoyed throughout Malaysia and it is usually served accompanied by sambal, rice, and raw vegetables (ulam).
Kari ikan is a delicious fish curry originating from Malaysia. It is typically made with a combination of fish that is cut into pieces, coconut milk, and a variety of spices such as fenugreek, cumin, curry leaves, chili peppers, mustard seeds, tamarind, ginger, turmeric, coriander, and lemongrass. The spices used in kari ikan often vary as the dish is very popular and can be found throughout the country, in most restaurants and households. Traditionally, kari ikan is served with fluffy rice on the side.
Keropok lekor is a chewy fish snack from Terengganu on the east coast of Peninsular Malaysia, made by mixing finely minced fish with starch, shaping it into thick rolls, and boiling or frying. The boiled version has a moist, springy texture and a grayish exterior; frying gives it a browned surface while leaving the center soft and elastic. Its flavor is distinctly savory and fish-forward, usually sharpened by a sweet, hot chili dipping sauce. Although English often describes it as a fish sausage, it has no casing, and its texture depends on the combination of fish and starch rather than a sausage-style mix of meat and fat. Terengganu’s coastal fishing communities provide the setting for its development, but a precise invention date or individual creator is not securely established. Kampung Losong in Kuala Terengganu is particularly associated with making and selling keropok lekor, and its name frequently appears alongside the snack. That strong local association does not establish a single birthplace: production belongs to a wider network of households and small businesses along the coast. Fish such as ikan selayang (mackerel scad) and ikan kerisi (threadfin bream) are used, with the choice varying by availability and the maker’s preferred flavor and texture. The flesh is separated from the bones and minced or pounded into a cohesive paste. Careful deboning matters because the finished roll should have an even, yielding bite without hard fragments. Sago starch is closely associated with keropok lekor, while tapioca starch is also widely used, either alone or in a blend. These ingredients differ: sago comes from the pith of certain palms, while tapioca comes from cassava roots. Both absorb water and thicken when heated, but the starch type changes how firmly the mixture sets and how it behaves when fried. Salt seasons the fish and helps its proteins bind the mixture, while water or ice allows the paste to be worked to the required consistency. Some formulas also include sugar or extra seasoning, but an elaborate spice mixture isn't necessary; the fish should remain readily identifiable. The balance between flesh, starch, and moisture is central to the eating quality. A high proportion of starch can mute the fish flavor and create a firmer, doughier bite, though the specific starch and cooking method also affect texture. The mixture is kneaded until evenly combined, then rolled on a work surface into cylinders. Their dimensions vary, from relatively slender sticks to substantial lengths that are cut before serving. Even thickness allows the center to heat through without leaving the outside in the water unnecessarily long. During boiling, the fish proteins set and the starch gelatinizes, turning the raw paste into a cohesive, elastic roll. Properly made keropok lekor should bend and give under the teeth rather than crumble. Its gray or gray-brown color is normal, depending on the fish used, and the boiled surface lacks the golden color frying produces. Once drained, keropok lekor rebus can be eaten warm with sauce. It offers a softer surface and a more direct impression of the fish than the fried version. For keropok lekor goreng, people commonly cut the rolls into shorter pieces or slices and fry them until the exterior browns and becomes lightly crisp. The contrast is strongest soon after frying, before moisture from the center softens the crust. Thick pieces retain more chew, while thinner slices have more crisp edges. This should be distinguished from keropok keping, the thin, dried fish crackers also associated with Terengganu. Those undergo an additional slicing and drying stage before frying, producing a light, expanded cracker that stays crisp throughout. Fresh lekor retains enough moisture to remain dense and springy inside. The usual dipping sauce is as important as the choice between boiled and fried: chilies add heat, sugar adds sweetness, and vinegar or tamarind adds acidity, with garlic appearing in many versions. Its consistency varies, but it should coat a piece without entirely covering the fish flavor. Keropok lekor is sold at roadside stalls, markets, and specialist shops, and packaged chilled or frozen rolls allow it to be finished at home beyond Terengganu. It is commonly eaten as an afternoon snack or shared between meals, with the sauce served separately so each bite can be dipped. Hot tea suits the boiled version, while iced tea or a lime drink pairs well with a freshly fried serving; keeping the drink lightly sweetened leaves room for the sweetness already in the chili sauce.
Sotong kangkung or jiu hu eng chai is a traditional hawker dish originating from Malaysia. Apart from the two main ingredients, sotong (cuttlefish) and kangkung (water spinach), the dish is usually made with ingredients such as peanuts, sesame seeds, lime juice, and a sauce consisting of shrimp sauce, hoisin sauce, plum sauce, chili powder, sugar, and water. The water spinach and the cuttlefish are blanched in water. The water spinach is served on a plate, topped with the cuttlefish, and the sauce is then poured over the two. The dish is sprinkled with ground peanuts and toasted sesame seeds, while a squeeze of lime juice on top is all that’s necessary to finish the dish. It’s recommended to serve the dish immediately as the water spinach will turn black if left unattended for a long period of time.
The main characteristic of this popular Malaysian dish is the combination of tamarind juice and chili paste, giving the dish its signature sour and spicy flavors. Even though it appears in numerous varieties throughout the country, it is traditionally prepared with okra, tomatoes, fish, and various seasonings, all cooked in a zesty, rich broth. Asam pedas is usually enjoyed as the main course, commonly served accompanied by rice.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
What People Say