Ikan Goreng Bumbu Kuning
Fried Fish with Yellow Spices
Yes, keto as served. About 3g net carbs per serving, lower than 9 in 10 Indonesian dishes.
What it is
Whole or filleted fish marinated in a vibrant yellow spice paste (typically turmeric, garlic, ginger, and candlenut) and then deep-fried until the skin is crispy and the flesh is tender. A staple dish found across Indonesia.
Key ingredients
Whole fish (e.g., Tilapia, Pomfret, Mackerel), cooking oil, turmeric, garlic, shallots, ginger, candlenut, salt.
Optional tweaks
Ensure no flour or cornstarch coating is applied to the fish before frying. This dish is traditionally prepared without such coatings.
Say this to the waiter (Indonesian)
Ikan Goreng Bumbu Kuning ini, tolong jangan pakai tepung atau maizena untuk melumuri ikannya sebelum digoreng.
For Ikan Goreng Bumbu Kuning, please no flour or cornstarch coating on the fish before frying.
Watch out for
Minimal carb risk. Some establishments might add a thin flour coating for extra crispiness, which should be avoided. Very minimal sugar in some marinades, but usually negligible.
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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