Kecap ikan

Kecap ikan is Indonesia's version of fish sauce, a salty and umami-rich condiment made from fermented fish and salt. It is less commonly used in Indonesian cuisine compared to kecap manis (sweet soy sauce) or terasi (shrimp paste) but is still found in certain coastal and seafood-based dishes.

The process of making kecap ikan involves small fish, such as anchovies or mackerel, being mixed with salt and left to ferment for several months, usually between six to twelve months, in large wooden barrels or clay pots. During fermentation, the natural enzymes break down the fish, releasing liquid that is later filtered and bottled as fish sauce.

The resulting product is a thin, amber-colored liquid with a strong aroma and deep umami flavor. Kecap ikan is mostly used in seafood dishes, soups, and sambal to enhance their savory taste. It is more commonly found in coastal areas like Bali, Manado, and Sumatra, where seafood is a staple.

While Indonesia produces its own fish sauce, Thai and Vietnamese fish sauces are often used as substitutes due to their wider availability.