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.
The asparagus was woody and couldn't eat it. Salmon was just ok
Vanessa · 04/10/26
Andre · 04/09/26
Brett · 04/07/26
I love asparagus and salmon together. This was a beautifully done dish. It was a symphony of taste.
Kimberly · 04/06/26
June · 04/04/26
Erin · 02/28/26
Theresa · 02/24/26
Always great taste.
Jerone · 02/19/26
Weird sauce but loved the asparagus
Janet · 02/18/26
Maybe just a few more ounces of protein
Randall · 02/17/26
Michele · 02/16/26
Anthony · 02/14/26
Melissa · 02/13/26
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.
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.
