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ikans

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Ikans might refer to
Ikan bakar is an Indonesian or Malaysian dish of charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "burned fish" in Malay and Indonesian. The barbecued fish is one of the classic Indonesian dish.As 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 harbor in East Nusa Tenggara, to the center of Jakarta's business district. 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. 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. 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.

Ikans might refer to

Ikan bakar is an Indonesian or Malaysian dish of charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "burned fish" in Malay and Indonesian. The barbecued fish is one of the classic Indonesian dish.As 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 harbor in East Nusa Tenggara, to the center of Jakarta's business district. 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. 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. 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.

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