From Rumah Makan Padang Bahagia, Simpang Dago
Ikan tongkol goreng balado dgn bumbu khas padang pariaman
per 100 gram - Kalori: 200kkal | Lemak: 11,41g | Karb: 2,38g | Prot: 20,95g
Ukuran Lainnya: 1 ons, tanpa tulang - 57kkal , 1 porsi - 300kkal ,
per 100 gram - Kalori: 110kkal | Lemak: 0,92g | Karb: 0g | Prot: 23,87g
Ukuran Lainnya: 1 ons, tanpa tulang - 31kkal , 1 porsi - 121kkal ,
per 100 gram - Kalori: 163kkal | Lemak: 7,37g | Karb: 2,00g | Prot: 21,13g
Ukuran Lainnya: 1 ons, tanpa tulang - 46kkal , 1 porsi - 245kkal ,
per 100g - Kalori: 119kkal | Lemak: 3,50g | Karb: 6,10g | Prot: 15,70g
per 100 gram - Kalori: 84kkal | Lemak: 0,92g | Karb: 0,0g | Prot: 17,76g
Ukuran Lainnya: 1 ons, tanpa tulang - 24kkal , 1 porsi - 48kkal ,
per 1 buah - Kalori: 35kkal | Lemak: 2,62g | Karb: 1,36g | Prot: 2,23g ,
per 100 gram - Kalori: 167kkal | Lemak: 9,36g | Karb: 0g | Prot: 19,32g
Ukuran Lainnya: 1 ons, tanpa tulang - 47kkal , 1 porsi - 142kkal ,
per 100 gram - Kalori: 132kkal | Lemak: 1,29g | Karb: 0,0g | Prot: 28,21g ,
per 100 gram - Kalori: 104kkal | Lemak: 3,03g | Karb: 2,43g | Prot: 15,75g
Ukuran Lainnya: 1 potong - 156kkal , 1 porsi - 156kkal ,
per 100 gram - Kalori: 158kkal | Lemak: 7,89g | Karb: 0,0g | Prot: 20,07g ,
From Wikipedia, the free encyclopedia
Indonesian and Malaysian fried fish
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. 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.[2] Ikan goreng are usually deep fried in ample extremely hot coconut oil until the fish turns golden and crisp. This method is often used with carp, gourami and milkfish in order to turn the fine fishbone crumbly, crisp and edible.
Before frying, the fish is typically marinated with a mixture of various spices, and sometimes kecap manis (sweet soy sauce). The spices mixture may vary among regions and places, but usually it consists of combination of salt, lemon juice, ground shallot, garlic, chili pepper, coriander, turmeric, galangal and salt. Some recipes may employ batter or egg coating on fish prior to frying. After being fried, commonly fish might be consumed right away with steamed rice and sambal terasi (chili with shrimp paste) or sambal kecap (slices of chili, shallot, and sweet soy sauce) as dipping sauce. The East Indonesian Manado and Maluku ikan goreng usually uses dabu-dabu or colo-colo condiment.
Some recipes of ikan goreng might add additional bumbu (spice mixture) mixed with or poured on top of fried fish, such as bumbu acar kuning (yellow pickles), made of turmeric, garlic, and other spices paste with sliced cucumber, carrot, chili, and round shalots, or chopped tomato with vinegar. Another close recipes such as fish rica-rica and asam pedas.
There are many variants and recipes of ikan goreng, differ from the recipes of marinate spices, bumbu toppings, dipping sauces or sambals, to the species of fishes being fried. Almost all kind of edible fish and seafood can be made into ikan goreng, the most popular are freshwater gourami, bilis (mystacoleucus), patin (pangasius), nila (nile tilapia), mujair (mozambique tilapia), lele (clarias), gabus (channa striata), and ikan mas (carp). Seafood fried fishes are bandeng (milkfish), tongkol or cakalang (skipjack tuna), tuna, bawal (pomfret), tenggiri (wahoo), kuwe (trevally), baronang (rabbitfish), kerapu (garoupa), kakap merah (red snapper), Ayam-Ayam (Starry triggerfish), teri (anchovy), belanak (bluespot mullet), todak (swordfish), hiu or cucut (shark) and pari (stingray).
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6000 x 4000 px | 50.8 x 33.9 cm | 20 x 13.3 inches | 300dpi
