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.
Wonder why sardine sambal isn’t up your alley? Try this pre-frying technique and let us change your mind.
This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.
This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home.
Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.
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.
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