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Barbonymus balleroides is a species of ray-finned fish in the genus Barbonymus from south-east Asia. [1] it is a widely eaten food fish and makes up the majority of the fish biomass in most of its range.
Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang.
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However, fish is not the only ingredient to be made for pepes.
Alternative names: Pecel lele, pecak lele: Course: Main course: Place of origin: Indonesia [1]: Region or state: Lamongan, East Java province, nationwide in Indonesia and Maritime Southeast Asia
Java barb (Barbonymus gonionotus), from Tasikmalaya, West Java Deep fried chunk of pickled silver barb (). The Java barb (Barbonymus gonionotus; Thai: ตะเพียน Ta-phian; Lao: Pa keng; Khmer: ត្រីឆ្ពិន Trey Chpin; Indonesian: Tawes; Vietnamese: Mè Vinh), more commonly known as silver barb in aquaculture, is a species of ray-finned fish in the genus Barbonymus.
Sambal ikan A Malay-style dish prepared from fish and spices and cooked until the fish loses its shape. Available in varieties, some are in the shape of dry fish floss known as serunding ikan, and some are moist such as sambal ikan bilis or sambal ikan tongkol (skipjack tuna). Sambal daging/serunding daging
Ombilinichthys yamini is the oldest known gourami. The family Osphronemidae is divided into the following subfamilies and genera: [3] [4] family Osphronemidae van der Hoeven, 1832
In Palembang, the dish tempoyak ikan patin (Pangasius catfish in tempoyak sauce) and brengkes (pepes) tempoyak are well known, which is a steamed fermented durian paste in banana leaf container, [11] usually mixed with patin (Pangasius fish) as brengkes ikan patin tempoyak. [12]