Malaysia, located between the Pacific and Indian Oceans, has a vibrant fishing culture. Fish and seafood are essential to the diet in many Malaysian states, particularly in coastal regions like Penang, Kelantan, and the east coast.
Culinary Tradition: Malaysian seafood is known for its bold, aromatic flavors. "Ikan Bakar" (grilled fish) is often served with sambal (chili paste) and rice, while "laksa" (spicy noodle soup with shrimp or fish) is a favorite dish. "Nasi lemak" (coconut rice) is sometimes served with fish or shrimp, and "Curry Fish Head" is a popular dish in both the Chinese and Malay communities. Fish is often prepared with lemongrass, turmeric, and coconut milk.
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