Grilled fish is a fish that is burned or baked on fire or embers. Fish dishes are burned, appearing universally in various parts of the world. But especially in the international world, the term "grilled fish" applies to Indonesian grilled fish and Indonesian fish instead of fish or boga bahari baked on charcoal or embers of fire. Grilled fish is one of the classical languages of Indonesia.
Grilled fish is very popular in Indonesia and can be found in various places, ranging from taverns on the coast of Aceh, restaurants on the coast of Kupang, down to the center of Jakarta. Specific grilled fish recipes appear, such as the typical Cianjur grilled fish, which commonly uses freshwater fish such as carp and gouramy, and Jimbaran grilled fish typical of Bali, served in several stalls around the beach and fish market in Jimbaran, Bali. Sea-based fish, especially popular in eastern Indonesia; such as Sulawesi and Maluku where most of the population works as fishermen, and the area has a vast sea that produces many types of nautical culinary. Typically, the fish is soaked in spices with a mixture of fine spices, sometimes with a mixture of shrimp paste or soy sauce and then roasted, sometimes baking tools coated with banana leaves so that the fish is not damaged and destroyed when reversed due to sticky fish and attached to the grill.