Get ready for a vibrant Indonesian spin on a classic baked salmon. Chef Abe serves the fish with sautéed asparagus and a creamy candlenut and garlic sauce. All together, the dish is packed with color, flavor, and vitamins — the ideal fuel for any afternoon or night.
salmon had a strong fishy taste, and the asparagus was so tough as to be inedible
John · 02/10/26
Christine · 02/09/26
The asparagus was woody and not snapped but cut so only the tip was eatable. Other than that the Salmon and the tips were very very good.
Bonnie · 02/07/26
June · 02/06/26
The yellow sauce on top of the salmon isn't needed. should heat up first, then put onto the sauce (if you want), the sauces make the fish taste a bit strange.
Norris · 02/04/26
Kathryn · 01/30/26
Excellent
Jerone · 01/28/26
Munzareen · 01/27/26
I really enjoyed this meal. The sauce was so good.The salmon was cooked perfectly.
Ingrid · 01/27/26
The asparagus was terrible. I could not eat it because it was fibrous and very stringy. Had to discard it. The salmon was very tasty but difficult to remove from the skin.
Also, the meal looked unappetizing because the food had shifted around into a bit of a mess, possibly from shipping & handling which has happened several times before with other orders.
Irwin · 01/24/26
The meal was very tasty, but some of the asparagus stalks were very woody.
Susan · 01/23/26
The asparagus was terrible. :( It was so tough and stringy that I threw it out after eating only 2-3 spears. On the positive side, the tomatoes and salmon were tender, moist, and delicious. I loved the taste the lemon created on the salmon! Please do something about the vegetable. Add a different veggie.
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
