Salty and aromatic pantry ingredients marry in this savoury foil for plain starch.

When bambangan season rolls around, this braised fish is a delicious way to use up a glut of the fruit’s harvest.

Low-stakes steamed fish to get you accustomed to making this favourite at home.

Using just a few pantry ingredients—aside from the fish head, of course—this speedy dish is quite simply what it says in its title.

Sambal-stuffed fish is a highlight at many nasi campur stalls; you can now make it at home.

The tin of Ayam Brand sitting in your pantry has a long history—from its French colonial roots to its former status symbol for aristocrats.

Fried pasta makes for a quick weekday lunch in between work calls. Prep a large batch to bring to a party, and watch it disappear like magic.

Wonder why sardine sambal isn’t up your alley? Try this pre-frying technique and let us change your mind.

Plenty of coconut milk and freshly steamed fish make for a hearty bowl of fish curry noodles, perfect for a family dinner.

Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.

For those familiar with fermenting their own fish, try this Kadazandusun twist and add pangi or keluak to the mix.

This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.

In the first of our advice column, a reader has trouble eating her favourite dish without intertwining it with memories of falling out with her sister.

The fermented anchovy brew is salty, pungent, and entirely deserving of a spot in the umami hall of fame. 

This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.

The Temuan way to cook this fish is over the embers of an outdoor stove. We highly encourage you to go for it if you have a grill.

Fermented seafood rarely flies under the radar of many Malaysians, but pekasam—in all its firm, sour glory—has been left out of the national food books for too long. 

This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home.

Hinava is a traditional native dish of the Kadazandusun people in the state of Sabah, which is a method of cooking saltwater or freshwater fish using lime juice.

The star of this dish is fenugreek, along with the freshest fish possible.