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巴当尾 Ikan Tengiri Tail Meat (Batang) (1.5kg)

$36.00

Price incl. GST (9%) $1.32
Product Details

Ikan Tengiri (commonly known as Spanish Mackerel or Scomberomorus guttatus) is a popular fish in Malaysia and across Southeast Asia. This fish is highly valued for its firm, flavorful, and slightly oily flesh, making it perfect for grilling, frying, and other preparations. Ikan Tengiri is known for its long, streamlined body, sharp, pointy head, and distinct silver markings along its sides.

Here are some of the common ways Ikan Tengiri is prepared in Malaysia:

  1. Grilled (Ikan Bakar) – One of the most popular ways to prepare Ikan Tengiri is by marinating it in a mixture of spices such as turmeric, chili, and garlic, and then grilling it over an open flame. This method, known as Ikan Bakar, gives the fish a smoky flavor and a crispy texture while keeping the flesh tender and juicy.
  2. Fried – Ikan Tengiri is often coated in flour or batter and deep-fried to create a crispy exterior. It can be served with sambal (chili paste) or as part of a meal with rice.
  3. Steamed – The fish is sometimes steamed with ginger, soy sauce, and other seasonings to bring out its natural flavors in a healthy and simple dish.
  4. Sambal Ikan Tengiri – This is a common and flavorful Malaysian dish, where the fish is cooked with spicy sambal (chili paste), onions, and other seasonings, resulting in a rich and aromatic dish.
  5. Asam Pedas – A tangy, spicy Malaysian dish that uses Ikan Tengiri in a sour, tamarind-based broth, often with vegetables and herbs. It’s a favorite in both Malaysian and Indonesian cuisines.
  6. Curry – Ikan Tengiri is also cooked in rich, aromatic curries, often with coconut milk, and served with rice or bread.

Ikan Tengiri is highly popular in Malaysia due to its delicious flavor and versatility in cooking. It is a favorite fish for grilling, frying, and preparing curries and soups. The fish is widely available in wet markets and seafood restaurants across Malaysia.