The most popular component of the national cuisine of Indonesia is rice. Fish is on a par with it. Local cooks not only fry it, but also smoke it, salt it, dry it, and bake it. Another king of Indonesian cuisine is coconut. All its components are widely used in cooking.
If we consider only national dishes of Jimbaran, none of them can be imagined without seafood. The most traditional Indonesian dish is considered boiled rice with one or two dishes of fish and vegetables and, sometimes, soup.
