Resepi Ikan Pelaling Goreng Berlada: A Culinary Delight from Indonesia

Embark on a culinary adventure with Resepi Ikan Pelaling Goreng Berlada, a tantalizing Indonesian dish that tantalizes taste buds and immerses you in the vibrant flavors of Southeast Asia.

This delectable dish, prepared with fresh Ikan Pelaling fish and a symphony of aromatic spices, is a testament to the rich culinary traditions of Indonesia. Join us as we delve into the intricacies of this beloved recipe, exploring its significance, ingredients, cooking techniques, and the cultural tapestry it weaves.

Ikan Pelaling Profile

Ikan Pelaling, also known as the golden-banded trevally, is a species of fish belonging to the Carangidae family. It is a marine fish commonly found in the tropical and subtropical waters of the Indo-Pacific region, including the Red Sea, East Africa, and Southeast Asia.

Ikan Pelaling is characterized by its elongated, oval-shaped body with a slightly compressed profile. It typically has a silvery-white coloration with distinctive golden or yellow stripes running horizontally along its body. These stripes vary in number and width depending on the individual fish, and they are believed to play a role in communication and camouflage.


Ikan Pelaling inhabits a wide range of marine environments, including coral reefs, seagrass beds, and sandy or muddy bottoms. It is commonly found in shallow waters up to a depth of 50 meters, but it can also be found in deeper waters.

Juveniles tend to prefer inshore areas with plenty of hiding places, while adults are more likely to be found in offshore waters.


Ikan Pelaling is a carnivorous fish that feeds primarily on small fish, crustaceans, and mollusks. It is an opportunistic predator that will take advantage of any available food source. Juveniles typically feed on zooplankton and small invertebrates, while adults prey on larger fish and invertebrates.

Interesting Facts

  • Ikan Pelaling is a popular food fish in many Southeast Asian countries, and it is often marketed fresh, frozen, or dried.
  • The golden stripes on the fish’s body are thought to help it camouflage itself from predators and prey alike.
  • Ikan Pelaling is a schooling fish that often forms large aggregations, especially during spawning season.

Resepi Ikan Pelaling Goreng Berlada

Ikan Pelaling Goreng Berlada is a beloved dish in Indonesian cuisine, especially in the coastal regions of Sumatra and Java. It is a flavorful and aromatic dish that showcases the freshness of the fish and the richness of the spices used.

Traditionally, Ikan Pelaling Goreng Berlada is made with fresh pelaling fish, which is a type of mackerel. The fish is cleaned, scaled, and then marinated in a mixture of spices, including turmeric, coriander, cumin, and chili peppers. The marinated fish is then fried until golden brown and crispy.

The berlada sauce is made with a blend of fresh tomatoes, onions, garlic, and chili peppers. The sauce is cooked until it is thick and flavorful. The fried fish is then added to the berlada sauce and cooked until the fish is cooked through and the sauce has coated the fish.


  • 1 pound pelaling fish, cleaned and scaled
  • 1/2 cup turmeric powder
  • 1/4 cup coriander powder
  • 1/4 cup cumin powder
  • 1/4 cup chili powder
  • 1/2 cup vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1/2 cup water
  • Salt and pepper to taste

Instructions:, Resepi ikan pelaling goreng berlada

  1. In a bowl, combine the pelaling fish, turmeric powder, coriander powder, cumin powder, chili powder, and salt and pepper. Mix well to coat the fish.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the fish and cook for 5-7 minutes per side, or until golden brown and crispy.
  3. Remove the fish from the skillet and set aside.
  4. In the same skillet, add the onion and garlic and cook until softened.
  5. Add the tomatoes and cook for 5 minutes, or until softened.
  6. Add the water and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
  7. Add the fried fish to the sauce and cook for 5 minutes, or until the fish is cooked through.
  8. Serve hot with rice or vegetables.

Ingredients and Substitutions

This recipe requires a few simple ingredients that can be easily found in most kitchens.

Here is a comprehensive list of the ingredients used in this recipe:

  • Ikan pelaling (Indian threadfin): 1 pound, cleaned and cut into 1-inch pieces
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Fenugreek seeds: 1/2 teaspoon
  • Mustard seeds: 1/2 teaspoon
  • Curry leaves: 10-12
  • Green chilies: 2-3, slit lengthwise
  • Onion: 1, thinly sliced
  • Ginger-garlic paste: 1 tablespoon
  • Vegetable oil: 2 tablespoons
  • Salt to taste

Here are some suitable substitutes for ingredients that may not be readily available:

  • If you don’t have ikan pelaling, you can use any other firm-fleshed fish, such as tilapia, snapper, or cod.
  • If you don’t have turmeric powder, you can use ground turmeric root.
  • If you don’t have red chili powder, you can use cayenne pepper.
  • If you don’t have coriander powder, you can use ground coriander seeds.
  • If you don’t have cumin seeds, you can use ground cumin.
  • If you don’t have fenugreek seeds, you can use ground fenugreek.
  • If you don’t have mustard seeds, you can use ground mustard.
  • If you don’t have curry leaves, you can use dried curry leaves or omit them altogether.
  • If you don’t have green chilies, you can use red chili peppers.

The impact of ingredient variations on the final dish will depend on the specific ingredient being substituted. For example, if you use a different type of fish, the texture and flavor of the dish will be slightly different. If you use a different type of chili powder, the spiciness of the dish will be affected.

However, all of the substitutions listed above will produce a delicious and flavorful dish.

Cooking Techniques and Tips

Mastering the art of preparing Ikan Pelaling Goreng Berlada requires a combination of essential cooking techniques and expert tips. Embark on this culinary journey with us as we unveil the secrets to achieving a delectable dish that will tantalize your taste buds.

The foundation of this dish lies in the careful preparation of the fish. Begin by scaling and gutting the ikan pelaling, ensuring thorough cleaning to remove any impurities. Subsequently, marinate the fish in a blend of aromatic spices, allowing the flavors to permeate deeply.

Frying Technique

The key to achieving a perfectly crispy exterior and tender interior lies in the frying technique. Heat a generous amount of oil in a wok or deep fryer to the ideal temperature of 180-190°C (356-374°F). Gently lower the marinated fish into the hot oil and fry until golden brown on all sides.

Avoid overcrowding the wok to prevent uneven cooking and soggy texture.

Flavor Enhancement

Elevate the flavor profile of your Ikan Pelaling Goreng Berlada by incorporating a few culinary tricks. Consider adding a dash of turmeric powder to the marinade for a vibrant yellow hue and earthy undertones. Experiment with different spice combinations to create a unique and personalized taste.

Don’t be afraid to adjust the heat level by adding more or less chili peppers to suit your preference.


Troubleshooting common pitfalls is crucial to achieving a successful dish. If your fish becomes too dry during frying, reduce the heat and fry for a shorter duration. To prevent the fish from sticking to the pan, ensure the oil is hot enough before adding the fish.

Should the fish absorb too much oil, drain it on paper towels to remove excess fat.

Presentation and Serving Suggestions

Resepi ikan pelaling goreng berlada

Presenting Ikan Pelaling Goreng Berlada with flair elevates the dining experience. Traditionally, the dish is arranged on a large platter, adorned with fresh herbs and sliced vegetables like tomatoes and cucumbers. For a creative touch, consider serving the fish on individual plates with a dollop of sambal and a sprinkling of crispy shallots.

Complementary side dishes enhance the meal. Steamed rice is a classic accompaniment, providing a neutral base to balance the spicy flavors. A refreshing cucumber salad with a tangy dressing adds a light and crunchy element. For a more substantial side, grilled or roasted vegetables offer a healthy and flavorful option.

Ideal Serving Temperatures and Portion Sizes

Serving Ikan Pelaling Goreng Berlada at the ideal temperature ensures maximum enjoyment. The fish should be piping hot, fresh from the fryer, to maintain its crispy exterior and juicy interior. As for portion sizes, a single serving typically consists of two to three pieces of fish, accompanied by an appropriate amount of rice and side dishes.

Nutritional Value and Health Benefits

Ikan Pelaling Goreng Berlada is a nutritious dish that offers various health benefits. It is rich in protein, providing essential amino acids for muscle growth and repair. The fish is also a good source of omega-3 fatty acids, which are beneficial for heart health and cognitive function.

Additionally, it contains vitamins and minerals such as vitamin D, calcium, and potassium.

Dietary Recommendations

Ikan Pelaling Goreng Berlada is recommended as part of a healthy diet. The American Heart Association recommends eating fish at least twice a week to reap the benefits of omega-3 fatty acids. A serving size of 3-4 ounces of cooked fish is recommended.

Cultural Significance and Variations

Ikan Pelaling Goreng Berlada holds a special place in Indonesian culinary culture, particularly in the regions of Sumatra and Kalimantan.

This dish showcases the abundant fish resources found in these regions and reflects the rich culinary traditions of the local communities.

Regional Variations

  • In Sumatra, the dish is often served with a spicy sambal made from chili peppers, shallots, and tomatoes.
  • In Kalimantan, the berlada sauce may include additional ingredients such as lemongrass, galangal, and turmeric, giving it a more aromatic and flavorful profile.

Historical Evolution

The origins of Ikan Pelaling Goreng Berlada can be traced back to the traditional cooking methods of coastal communities in Indonesia.

The use of fresh fish, aromatic spices, and flavorful sauces has been a staple in Indonesian cuisine for centuries.

Outcome Summary: Resepi Ikan Pelaling Goreng Berlada

As we bid farewell to our exploration of Resepi Ikan Pelaling Goreng Berlada, let us savor the flavors and memories created. This dish not only nourishes the body but also connects us to the vibrant culinary heritage of Indonesia. Whether enjoyed as a family meal or shared with friends, Resepi Ikan Pelaling Goreng Berlada is a testament to the power of food to bring people together and create lasting bonds.

FAQ Section

What is Ikan Pelaling?

Ikan Pelaling, also known as Threadfin Bream, is a species of fish commonly found in the waters of Southeast Asia. It is prized for its delicate flavor and firm texture.

What is the significance of Resepi Ikan Pelaling Goreng Berlada?

Resepi Ikan Pelaling Goreng Berlada is a popular dish in Indonesian cuisine, reflecting the country’s rich culinary traditions. It is often served as a main course, accompanied by rice and other side dishes.

Can I substitute other fish for Ikan Pelaling?

Yes, you can substitute other firm-fleshed white fish, such as snapper, grouper, or cod, for Ikan Pelaling. However, the unique flavor of Ikan Pelaling may not be fully replicated.

What are the key ingredients in Resepi Ikan Pelaling Goreng Berlada?

The key ingredients include Ikan Pelaling fish, turmeric, galangal, lemongrass, shallots, garlic, chili peppers, and coconut milk.

How can I enhance the flavor of Resepi Ikan Pelaling Goreng Berlada?

To enhance the flavor, you can marinate the fish in the spice paste for a longer period, allowing the flavors to penetrate deeper. Additionally, using fresh and aromatic spices will contribute to a more intense flavor.