Bekasang is a fermented fish condiment from Eastern Indonesia.
It is usually found in area around Sulawesi and Moluccas archipelago.
[1] The main component of this food is the stomach of fish that is fermented just like shrimp paste[1][2] One manner of preparation uses salt and is fermented for about a month.
There, it is customary to eat with Sago, garnished with lemon and bird's eye chili.
[3] This Indonesian cuisine-related article is a stub.