🇮🇩has the second longest coastline in the world. Its oceans provide over 7-8 million tons of fish every year, making the country one of the world’s biggest fish suppliers.
In Pantai Lebih, Gianyar Bali, the smell of grilled snapper (Kakap) fills the air. It is served with spicy sambal matah, while fish head soup in a rich yellow broth full of spices.
From Sabang to Merauke, Indonesian fish dishes are not just tasty, they also show local wisdom in living in harmony with the sea. This ensures that future generations can still enjoy grilled fish or fish soup. Different regions have their own special dishes, like Ikan Asap, Balinese sate lilit , skinfish chips, Manado’s spicy rica-rica, fishcake and meatballs, Sundanese pepes ikan, and Riau’s mackerel otak-otak.
Each area uses local spices like turmeric, candlenut, ginger, and lemongrass. These flavors do more than please the taste buds, they tell stories of ancestors, the spice trade, and strong bond between coastal people and the ocean.
But we must not be careless. The ocean faces big challenges, overfishing, drilling, and waste that harms coral reefs. These threats put fish supplies at risk and the lives of millions of fishermen also families. The younger must act to protect Indonesia’s ocean treasures and keep these recipes alive for the future.
