Ikan Bumbu Kecombrang
Fish with Torch Ginger Spice
Yes, keto as served. About 5g net carbs per serving, lower than 6 in 10 Indonesian dishes.
What it is
A whole fish, often snapper or barramundi, is grilled or pan-fried until flaky, then generously topped with a vibrant, pungent, and sour-spicy sauce. The distinctive flavor of the sauce comes from the unique kecombrang (torch ginger flower), balanced with shallots, garlic, chilies, and a hint of fresh lime juice or tamarind.
Key ingredients
Whole fish, kecombrang (torch ginger flower), shallots, garlic, red chilies, ginger, cooking oil, salt, pepper, lime juice (or a minimal amount of tamarind).
Optional tweaks
Ensure no added sugar in the sauce. Confirm no carby vegetables like carrots or potatoes are added as garnish or filler.
Say this to the waiter (Indonesian)
Untuk Ikan Bumbu Kecombrang, mohon tidak ada gula tambahan di sausnya. Dan, tolong jangan pakai sayuran berkarbo seperti wortel atau kentang.
For Ikan Bumbu Kecombrang, please ensure no added sugar in the sauce. Also, no carby vegetables like carrots or potatoes.
Watch out for
Added sugar in the sauce (often used to balance sourness). Use of MSG with carb fillers.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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