Boiled Fish with Spices

📜 Origin & History

Ikan Singgang (English: Spiced Fish Broth; Malay: Ikan Singgang) is a traditional specialty of the coastal states of Kelantan and Terengganu: fish (Ikan; usually mackerel or snapper) is cooked in a light broth made from turmeric (Kunyit), lemongrass (Serai), galangal (Lengkuas), shallots, and tamarind (Asam). Ikan Singgang is the oldest and simplest fish dish of Malaysia's east coast cuisine: without coconut milk, without chili, only with aromatic herbs and tamarind—the traditional preparation of Malay fishermen. The fishing communities (Nelayan) of the Kelantan and Terengganu east coast live from daily fishing in the South China Sea: Ikan Singgang is their daily fish dish. Tamarind (Asam Jawa) gives the broth its characteristic sourness: it is the counterpart to lemon in European fish cuisine. In Germany, turmeric, lemongrass, and tamarind paste are available in Asian shops and well-stocked supermarkets.