Salted Tenggiri Fish Cooked in Coconut Milk with Pineapple

This article presents a recipe for 'Ikan Talang Masak Lemak dengan Nanas,' a beloved Malaysian dish known for its rich and savory flavor. The preparation involves salted tenggiri fish, commonly known as 'ikan talang,' cooked in a creamy coconut milk sauce infused with the sweetness of pineapple.

The recipe calls for approximately 200 grams of salted ikan talang, cut into medium pieces, and one-third of a pineapple, diced or sliced. The dish is a staple in kampung (village) cuisine, cherished for its thick and flavorful coconut gravy, enhanced by the aroma of lemongrass and a hint of chili padi for a mild spice.

'Ikan Talang Masak Lemak dengan Nanas' is highly recommended as a midday meal, especially when served with hot steamed rice, fresh ulam-ulaman (herbal side salads), and a side of sambal belacan (shrimp paste chili dip) or budu (fermented fish sauce). Its combination of salty fish, creamy sauce, and tangy pineapple makes it a difficult dish to resist.