20 Must-Try Delicious Malaysian Seafood Dishes

Malaysian seafood dishes are a true delight, packed with vibrant flavors and fresh ingredients straight from the ocean. From aromatic curries to grilled catches, the variety is fantastic and sure to satisfy any seafood lover’s cravings. Get ready for a culinary treat that reflects the rich cultural influences and unique cooking styles of Malaysia!

Curry Laksa with Fish Cakes

Curry Laksa is a delightful Malaysian dish that beautifully blends rich and spicy flavors, making it a favorite among seafood lovers. This comforting noodle soup features a coconut milk base infused with aromatic spices, offering a unique taste that’s both creamy and invigorating. It’s a wonderful choice for anyone looking for a satisfying meal that’s easy to prepare at home.

The addition of fish cakes adds a delightful texture, complementing the noodles and broth perfectly. With its vibrant colors and tantalizing aromas, Curry Laksa is not just a meal but an experience. Whether you’re serving it for a casual weeknight dinner or a special occasion, this dish is sure to impress!

Ingredients

• 200g rice noodles
• 300ml coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry paste
• 200g fish cakes, sliced
• 1 cup bean sprouts
• 2 spring onions, chopped
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Make the Soup: In a large pot, combine vegetable broth and curry paste. Bring to a simmer and then stir in coconut milk.
3. Add Fish Cakes: Gently add the sliced fish cakes to the pot, letting them cook for about 5 minutes.
4. Combine: Add the cooked noodles into the pot and stir well to combine all the ingredients. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls, topping with bean sprouts, spring onions, and fresh cilantro. Enjoy your homemade Curry Laksa!

Nasi Lemak with Grilled Fish

Nasi lemak is a beloved Malaysian dish often enjoyed for breakfast, but it’s a delightful meal at any time of the day. This dish features fragrant coconut rice served with a variety of accompaniments, and when paired with perfectly grilled fish, it takes the flavors to a whole new level. The grilled fish adds a smoky richness that complements the creamy rice, creating a mouthwatering combination.

This recipe is simple to prepare, making it accessible for home cooks of all skill levels. The key is to balance the flavors: the spicy sambal, the sweetness of the coconut rice, and the fresh vegetables come together beautifully, making every bite a treat.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 2 fish fillets (snapper or mackerel)
• 2 tablespoons sambal (spicy chili paste)
• 1 cucumber, sliced
• 2 hard-boiled eggs, halved
• Fresh mint leaves for garnish
• 1 tablespoon lime juice

Instructions

1. Rinse the rice under cold water until the water runs clear. In a rice cooker, combine the rice, coconut milk, water, and salt. Cook according to the rice cooker instructions.
2. While the rice is cooking, marinate the fish fillets with lime juice and season with salt and pepper. Grill the fish on medium heat for about 5-7 minutes on each side or until cooked through.
3. Once the rice is ready, fluff it with a fork and serve it on a plate. Top with grilled fish, sambal, cucumber slices, and halved eggs.
4. Garnish with fresh mint leaves and additional sambal if desired. Enjoy your Nasi Lemak!

Sambal Stingray

Sambal Stingray is a flavorful Malaysian dish that showcases the unique taste of stingray meat, often cooked over an open flame. The fish is marinated with a spicy sambal sauce, giving it a delicious kick. It’s a simple dish that brings out the natural flavors of the seafood, making it a favorite among seafood lovers.

This dish is perfect for gatherings and can be enjoyed with rice or as part of a larger spread. The tender, smoky meat paired with the spicy sauce creates a memorable experience for your taste buds.

Ingredients

• 1 whole stingray (about 500g)
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• 1 cup sambal chili paste
• 1 teaspoon salt
• Fresh coriander leaves for garnish
• Lime wedges for serving

Instructions

1. Prepare the Stingray: Clean the stingray and pat it dry. Score the flesh lightly to allow the marinade to penetrate.
2. Marinate: In a bowl, mix sambal chili paste, lime juice, and salt. Rub this mixture all over the stingray, ensuring it gets into the scored areas. Let it marinate for at least 30 minutes.
3. Grill: Preheat your grill to medium-high heat. Brush the grill with vegetable oil to prevent sticking. Place the stingray on the grill and cook for about 10-15 minutes on each side, or until the flesh is cooked through and slightly charred.
4. Serve: Remove from the grill and garnish with fresh coriander leaves. Serve with lime wedges on the side for an extra zing.

Laksa with Prawns and Cockles

Laksa is a beloved Malaysian dish that combines a rich, spicy coconut broth with a variety of seafood, making it both comforting and exciting for the taste buds. This version, featuring prawns and cockles, is packed with flavor and offers a delightful mix of textures from the tender seafood and the silky broth. It’s a simple dish to whip up, perfect for a cozy night in or an impressively tasty meal for guests.

The balance of spicy, sweet, and savory tastes makes laksa a crowd-pleaser. Fresh herbs and a squeeze of lime elevate the dish, adding brightness to the rich flavors. If you’re looking for a recipe that’s quick to prepare but delivers on taste, this laksa is just what you need!

Ingredients

• 200g rice noodles
• 300g prawns, peeled and deveined
• 150g cockles, cleaned
• 400ml coconut milk
• 1 tablespoon laksa paste
• 2 cups chicken or seafood broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 boiled eggs, halved
• Fresh mint and cilantro for garnish
• Lime wedges for serving

Instructions

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a pot, combine the coconut milk, laksa paste, broth, fish sauce, and sugar. Bring to a simmer over medium heat.
3. Add the prawns and cockles. Cook for about 5-7 minutes, until the prawns are pink and the cockles have opened.
4. Divide the cooked noodles into bowls and ladle the broth and seafood over the top.
5. Garnish with halved boiled eggs, fresh mint, and cilantro. Serve with lime wedges on the side.

Grilled Prawns with Mango Salsa

Grilled prawns with mango salsa is a delightful dish that perfectly balances savory and sweet flavors. The prawns are marinated and grilled to perfection, while the fresh mango salsa adds a refreshing twist that brightens up the meal. This recipe is straightforward, making it a fantastic choice for both seasoned cooks and beginners.

The combination of juicy grilled prawns and zesty mango salsa creates a vibrant dish that is sure to impress. Whether you’re hosting a summer barbecue or just enjoying a casual dinner at home, this dish will bring a taste of Malaysia right to your table.

Ingredients

• 1 pound large prawns, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. Marinate the Prawns: In a bowl, mix olive oil, minced garlic, lime juice, chili powder, salt, and pepper. Add the prawns and toss to coat. Let them marinate for at least 30 minutes.
2. Prepare the Salsa: In another bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside.
3. Grill the Prawns: Preheat the grill to medium-high heat. Thread the marinated prawns onto skewers and grill for 2-3 minutes on each side until cooked through and slightly charred.
4. Serve: Remove the prawns from the grill and serve them hot with the fresh mango salsa on top or on the side.

Roti Canai with Fish Curry

Roti Canai with Fish Curry is a delightful Malaysian dish that brings together a flaky, buttery flatbread and a rich, aromatic fish curry. The combination of the crispy roti and the spicy, savory curry creates a mouthwatering experience that warms the soul. This dish is surprisingly simple to make, making it perfect for both beginners and seasoned cooks alike.

The roti canai offers a beautiful texture that pairs perfectly with the bold flavors of the fish curry, often enhanced by coconut milk and spices. It’s a fantastic choice for a casual meal or a special gathering with friends and family.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup ghee or vegetable oil
• 1/2 teaspoon salt
• 1 lb fish fillets (such as mackerel or snapper)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tablespoons curry powder
• 1 can coconut milk
• 1 tablespoon tamarind paste
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Prepare the Roti: In a mixing bowl, combine flour and salt. Gradually add water and knead until a smooth dough forms. Let it rest for at least 30 minutes.
2. Shape the Roti: Divide the dough into small balls. Roll each ball into a thin circle, then brush with ghee. Fold and shape into layers, then flatten again. Cook on a hot skillet until golden brown on both sides.
3. Make the Fish Curry: In a pot, heat some oil and sauté onions, garlic, and ginger until fragrant. Add curry powder and stir for 1 minute. Then, add coconut milk, tamarind paste, and the fish fillets. Simmer until the fish is cooked through and the sauce thickens. Season with salt and pepper.
4. Serve: Place the hot roti on a plate, top with fish curry, and garnish with cilantro. Enjoy your homemade Roti Canai with Fish Curry!

Pepper Crab

Pepper Crab is a delightful dish that brings together the fresh flavors of crab with a rich and spicy pepper sauce. This dish is known for its bold taste, combining the natural sweetness of crab meat with the heat of black pepper, making it a must-try for seafood lovers. It’s surprisingly simple to make, perfect for a weekend dinner or special occasion.

The aroma of freshly cracked pepper fills the kitchen as you prepare this dish, setting the stage for a delicious meal. Paired with a tangy dipping sauce, each bite is a burst of flavor that will have everyone coming back for more!

Ingredients

• 2 large crabs, cleaned and cut into sections
• 1 tablespoon black peppercorns, coarsely ground
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/4 cup chicken stock
• 2 green onions, chopped

Instructions

1. Prepare the Crabs: Clean and cut the crabs into manageable sections, making sure to remove the gills and any inedible parts.
2. Sauté Aromatics: Heat vegetable oil in a large pan over medium heat. Add minced garlic and ginger, sautéing until fragrant.
3. Cook the Crabs: Add the crab sections to the pan and stir-fry for a few minutes until they start to turn red. Sprinkle the ground black pepper over the crabs.
4. Add Sauce: Pour in the soy sauce, oyster sauce, sugar, and chicken stock. Stir well and cover the pan, allowing the crabs to simmer for about 5-7 minutes until cooked through.
5. Garnish: Uncover the pan, sprinkle with chopped green onions, and give everything a final toss before serving hot with a side of dipping sauce.

Chili Crab

Chili crab is a beloved dish in Malaysian cuisine, offering a deliciously spicy twist on traditional crab preparations. The dish features fresh crab cooked in a rich, tangy sauce made from tomatoes, chili peppers, and a blend of spices. It’s both sweet and savory, with the heat balancing perfectly with the sweetness of the crab meat.

Making chili crab at home is simpler than it sounds. With just a few key ingredients and some basic cooking techniques, you can whip up this delightful dish to impress family and friends.

Ingredients

• 2 large crabs, cleaned and cut into pieces
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2-3 red chilies, chopped (adjust to taste)
• 1 cup tomato puree
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• Fresh cilantro for garnish
• Lemon wedges, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
2. Add the chopped chilies and stir for another minute until they soften. Then, pour in the tomato puree, soy sauce, and sugar. Mix well and let the sauce simmer for about 5 minutes.
3. Add the crab pieces to the pan, tossing them in the sauce to coat. Cover and cook for about 10-15 minutes until the crab is fully cooked and the sauce thickens.
4. Stir in the cornstarch mixture to thicken the sauce further, cooking for another couple of minutes.
5. Serve hot, garnished with fresh cilantro and lemon wedges. Enjoy with steamed buns or rice!

Fish Head Curry

Fish Head Curry is a beloved dish in Malaysian cuisine, known for its bold flavors and vibrant colors. It combines fresh fish head with a rich and spicy curry sauce infused with coconut milk, making it both hearty and comforting. The taste balances spicy, tangy, and savory notes, creating an exciting experience for your palate.

This recipe is surprisingly simple to prepare, making it a great choice for both novice and experienced cooks. With a few key ingredients, you can bring a taste of Malaysia to your kitchen. Serve it with steamed rice for a satisfying meal.

Ingredients

• 1 fish head (snapper or grouper)
• 2 tablespoons cooking oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons curry powder
• 1 can (400 ml) coconut milk
• 2 cups water
• 1 tomato, chopped
• 1 cup mixed vegetables (like eggplant, okra, and potatoes)
• 1 to 2 tablespoons tamarind paste
• Salt and pepper to taste
• Coriander leaves for garnish

Instructions

1. Heat the oil in a pot over medium heat. Sauté the onions, garlic, and ginger until fragrant.
2. Add the curry powder and cook for another minute until well combined.
3. Pour in the coconut milk and water, stirring to mix. Bring it to a gentle boil.
4. Add the chopped tomato and mixed vegetables. Cook until the vegetables are tender.
5. Gently add the fish head, tamarind paste, salt, and pepper. Simmer for about 10-15 minutes until the fish is cooked through.
6. Serve hot, garnished with coriander leaves, alongside rice.

Steam Prawns with Garlic and Chili

Steam Prawns with Garlic and Chili is a simple yet flavorful dish that captures the essence of Malaysian seafood. The prawns are steamed to perfection, allowing their natural sweetness to shine through, while the garlic and chili add a spicy kick that is hard to resist. This dish is perfect for seafood lovers and is quick to prepare, making it an excellent choice for weeknight dinners or special occasions.

The combination of fresh prawns, aromatic garlic, and zesty chili creates a delightful balance of flavors. This recipe is not only easy to make but also showcases the delightful simplicity of Malaysian cuisine. Pair it with a squeeze of lemon for an extra burst of freshness!

Ingredients

• 500g large prawns, cleaned and deveined
• 4 cloves garlic, minced
• 2-3 red chilies, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh cilantro, chopped
• 1 lemon, cut into wedges
• Salt, to taste

Instructions

1. Prepare the Steamer: Fill a pot with about 2 inches of water and bring it to a boil. Place a steamer basket over the pot, ensuring the water does not touch the bottom of the basket.
2. Season the Prawns: In a bowl, combine the cleaned prawns, minced garlic, sliced chilies, soy sauce, sesame oil, and salt. Mix well to coat the prawns evenly.
3. Steam the Prawns: Arrange the seasoned prawns in a single layer in the steamer basket. Cover and steam for about 5-7 minutes or until the prawns turn pink and are cooked through.
4. Garnish and Serve: Once cooked, transfer the prawns to a serving platter. Sprinkle with chopped cilantro and serve with lemon wedges on the side.

Otak-Otak

Otak-Otak is a delightful Malaysian seafood delicacy that features a blend of fish, spices, and coconut milk, all wrapped in banana leaves and grilled to perfection. The dish bursts with flavors that are both spicy and aromatic, making it a favorite among seafood lovers. Its unique preparation method enhances the natural taste of the fish while infusing it with the rich essence of the spices used.

This dish is fairly simple to make, making it a great option for both beginners and seasoned cooks. With just a few ingredients and steps, you can create a dish that’s impressive enough for gatherings, yet easy enough for a casual dinner at home.

Ingredients

• 500g fish fillets (such as mackerel or snapper)
• 1 cup grated coconut
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3-4 banana leaves, cut into rectangles
• Sliced cucumber and lime wedges for serving

Instructions

1. Prepare the Fish Mixture: In a blender, combine the fish fillets, grated coconut, red curry paste, lime juice, sugar, and salt. Blend until smooth.
2. Wrap the Mixture: Take a piece of banana leaf, place a spoonful of the fish mixture in the center, and fold the leaves to enclose it securely. You can use toothpicks to secure the wrap if needed.
3. Grill the Otak-Otak: Preheat your grill to medium heat. Place the wrapped packets on the grill and cook for about 15-20 minutes, turning occasionally, until the fish is cooked through and fragrant.
4. Serve: Unwrap and serve the Otak-Otak with sliced cucumber and lime wedges for a refreshing side.

Thai Style Seafood Salad

This Thai Style Seafood Salad is a refreshing mix of flavors that highlights the natural taste of seafood. With succulent shrimp and a zingy dressing, it’s perfect for warm days or as a light appetizer.

The balance of tangy lime, fresh herbs, and crunchy vegetables makes every bite exciting. Plus, it’s simple to throw together, making it an ideal option for quick meals or gatherings.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup cooked rice noodles
• 1/2 red onion, thinly sliced
• 1 carrot, julienned
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons fish sauce
• Juice of 2 limes
• 1 tablespoon sugar
• 1 red chili, sliced (optional)

Instructions

1. Cook the Shrimp: In a pot of boiling water, cook the shrimp until they turn pink, about 2-3 minutes. Drain and let cool.
2. Prepare the Noodles: Cook the rice noodles according to package instructions, then rinse under cold water.
3. Mix the Salad: In a large bowl, combine the shrimp, noodles, red onion, carrot, cucumber, cilantro, and mint.
4. Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, and sugar until dissolved. Adjust seasoning to taste.
5. Toss and Serve: Pour the dressing over the salad and toss gently to combine. Garnish with sliced chili if desired. Serve chilled.

Seafood Satay Skewers

Seafood satay skewers are a mouthwatering dish that beautifully showcases Malaysia’s vibrant culinary scene. These skewers typically feature succulent shrimp or fish marinated in a blend of spices, then grilled to perfection. The result is a satisfying mix of smoky, savory flavors that tantalize the taste buds.

Not only are these skewers delicious, but they are also quite simple to prepare, making them a great option for both casual gatherings and special occasions. Paired with a creamy peanut sauce or a tangy dipping sauce, they offer a delightful experience for seafood lovers.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Instructions

1. Marinate the Shrimp: In a bowl, mix soy sauce, lime juice, honey, garlic, coriander, turmeric, chili powder, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for at least 30 minutes.
2. Prepare the Skewers: Thread the marinated shrimp onto the skewers, leaving a little space between each piece for even cooking.
3. Grill the Skewers: Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 2-3 minutes on each side or until the shrimp are opaque and cooked through.
4. Serve: Remove from the grill and serve hot with a side of peanut sauce or your favorite dipping sauce.

Malaysian Seafood Paella

Malaysian Seafood Paella is a vibrant dish that’s bursting with flavors and colors. This delightful recipe brings together fresh seafood like shrimp and mussels, paired with aromatic spices and perfectly cooked rice. It’s a fantastic way to enjoy the taste of the sea while experiencing the rich culinary traditions of Malaysia.

Making this dish is quite simple, perfect for both experienced cooks and beginners. With just a few steps, you can create a meal that’s sure to impress friends and family. The combination of seafood and spices makes every bite a memorable experience!

Ingredients

• 2 cups jasmine rice
• 4 cups seafood stock
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Sauté onion and garlic until translucent.
2. Add bell pepper, turmeric, paprika, salt, and pepper. Stir well to combine.
3. Add rice and stir for a few minutes until it’s coated with the mixture.
4. Pour in seafood stock and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.
5. Place shrimp and mussels on top of the rice. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through.
6. Garnish with fresh cilantro and serve hot.

Fish and Prawn Otak-Otak

Fish and prawn otak-otak is a delightful seafood dish that captures the essence of Malaysian flavors. Wrapped in banana leaves and grilled to perfection, this dish features a savory blend of fish, prawns, and aromatic spices. The taste is rich and satisfying, with a hint of smokiness from the grilling process. It’s a fun dish to prepare and can easily impress guests at any gathering.

The preparation is straightforward, making it perfect for both beginner and seasoned cooks. With its unique taste and appealing presentation, fish and prawn otak-otak is a must-try for anyone looking to explore the vibrant world of Malaysian cuisine.

Ingredients

• 250g fish fillets (such as mackerel or snapper), minced
• 150g prawns, peeled and chopped
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 1/2 cup finely chopped fresh herbs (such as cilantro and mint)
• Banana leaves, cut into squares for wrapping

Instructions

1. Prepare the Mixture: In a bowl, combine the minced fish, chopped prawns, coconut milk, red curry paste, lime juice, fish sauce, sugar, turmeric powder, and chopped herbs. Mix well until all ingredients are fully incorporated.
2. Wrap in Banana Leaves: Place a spoonful of the mixture on the center of each banana leaf square. Fold the leaves over to create a parcel and secure with kitchen twine or toothpicks.
3. Grill the Parcels: Preheat your grill to medium heat. Place the wrapped parcels on the grill and cook for about 15-20 minutes, turning halfway through, until the parcels are heated through and fragrant.
4. Serve: Carefully unwrap the parcels and serve warm with additional lime wedges and your choice of dipping sauce.

Sweet and Sour Fish

Sweet and sour fish is a delightful Malaysian dish that perfectly balances tanginess and sweetness. The crispy fish fillets are coated in a vibrant sauce rich with flavors of pineapple, bell peppers, and a hint of spice, making it appealing to both the eyes and the taste buds. It’s simple to prepare, making it a great option for a weeknight dinner or a special occasion.

This dish is all about enjoying the freshness of the fish combined with a zesty sauce. Each bite offers a burst of flavor, making it a crowd-pleaser at any table. Serve it with steamed rice for a complete meal that everyone will love!

Ingredients

• 2 fish fillets (such as snapper or tilapia)
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons ketchup
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 teaspoon chili paste (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons oil for frying

Instructions

1. Prepare the Fish: Season the fish fillets with salt and pepper. Heat oil in a pan over medium heat and fry the fish until golden brown and cooked through. Remove and set aside.
2. Make the Sauce: In the same pan, add garlic and ginger. Sauté until fragrant. Add the sliced onions, bell peppers, and pineapple. Stir-fry for a few minutes until the vegetables begin to soften.
3. Combine Ingredients: In a bowl, mix soy sauce, ketchup, vinegar, sugar, and chili paste. Pour this mixture into the pan with the vegetables, stirring to combine. Let it simmer for a few minutes until the sauce thickens slightly.
4. Serve: Place the fried fish back into the pan, spooning the sauce over the top. Cook for an additional minute to heat through. Serve hot with steamed rice.

Grilled Squid with Spicy Marinade

Grilled squid with spicy marinade is a wonderful dish that captures the essence of Malaysian seafood flavors. The squid is tender and infused with a spicy kick, making it perfect for those who enjoy a little heat. This recipe is straightforward, so even novice cooks can whip it up with ease.

The marinade combines aromatic spices and fresh herbs, giving the squid a burst of flavor when grilled. It’s a delightful option for a quick weeknight dinner or a fun weekend barbecue with friends.

Ingredients

• 500g squid, cleaned and sliced into rings
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons chili paste
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix soy sauce, oyster sauce, chili paste, minced garlic, lime juice, vegetable oil, salt, and pepper.
2. Marinate the Squid: Add the cleaned squid rings to the marinade and let them sit for at least 30 minutes to absorb the flavors.
3. Preheat the Grill: Heat your grill to medium-high. If using skewers, thread the squid onto them for easy grilling.
4. Grill the Squid: Place the marinated squid on the grill and cook for about 2-3 minutes on each side, or until they are slightly charred and cooked through.
5. Serve: Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Coconut Milk Fish Stew

Coconut Milk Fish Stew is a delightful Malaysian dish that beautifully combines tender fish, creamy coconut milk, and a medley of fresh vegetables. The rich flavors of the coconut milk harmonize with aromatic spices, creating a comforting and satisfying meal. This stew is not only tasty but also simple to make, making it perfect for both busy weeknights and special occasions.

The stew has a creamy texture and a slightly sweet taste from the coconut milk, balanced by the savory notes of the fish and spices. Serve it over rice for a complete meal that will impress your family and friends.

Ingredients

• 400g white fish fillets, cut into chunks
• 1 can (400ml) coconut milk
• 1 cup fish or vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, diced
• 1 cup green beans, trimmed
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. In a pot, heat a little oil over medium heat. Sauté the chopped onion, garlic, and ginger until fragrant.
2. Add the red curry paste and cook for another minute, stirring well.
3. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer.
4. Add the fish, bell pepper, and green beans. Cook for about 10 minutes, or until the fish is cooked through and the vegetables are tender.
5. Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro, over a bed of rice.

Seafood Noodles in Spicy Broth

Seafood Noodles in Spicy Broth is a delicious and warming dish that captures the vibrant flavors of Malaysian cuisine. The combination of fresh seafood, tender noodles, and a spicy, aromatic broth makes this meal both comforting and invigorating. It’s surprisingly simple to prepare, allowing you to enjoy a taste of Southeast Asia right in your kitchen.

The rich broth, infused with spices, pairs perfectly with the succulent seafood and creates a mouthwatering experience. Perfect for a cozy dinner or impressing guests, this dish is sure to be a hit!

Ingredients

• 200g noodles (rice or egg noodles)
• 300g mixed seafood (shrimp, squid, and fish)
• 4 cups seafood stock or fish stock
• 2 tablespoons chili paste
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 small onion, thinly sliced
• Fresh cilantro for garnish
• Sliced chili for garnish (optional)

Instructions

1. Cook the Noodles: Boil the noodles according to the package instructions, drain, and set aside.
2. Prepare the Broth: In a large pot, heat a little oil over medium heat. Sauté the onion, garlic, and ginger until fragrant. Stir in the chili paste and cook for another minute.
3. Add Stock: Pour in the seafood stock, soy sauce, and lime juice. Bring to a simmer.
4. Add Seafood: Once the broth is simmering, add the mixed seafood and cook until just tender, about 3-5 minutes.
5. Combine: Add the cooked noodles to the pot and gently mix until heated through.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro and sliced chili, if desired, and enjoy your spicy seafood noodles.

Shrimp Paste Fried Rice

Shrimp Paste Fried Rice is a delightful dish that perfectly blends the umami flavors of shrimp paste with fragrant rice. This recipe is simple to whip up, making it a favorite for quick weeknight meals or a tasty lunch option. With just a few ingredients, you can create a satisfying meal that bursts with flavor.

The taste of this fried rice is rich and savory, with a hint of sweetness from the shrimp. It’s a comforting dish that brings the essence of Malaysian cuisine right to your kitchen. Plus, it’s versatile — you can easily add your favorite vegetables or proteins to elevate the dish further.

Ingredients

• 2 cups cooked jasmine rice
• 2 tablespoons shrimp paste
• 1 cup shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 1/2 cup peas and carrots
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
3. In the same skillet, add the cooked rice and shrimp paste, mixing well to combine.
4. Push the rice to one side of the skillet, pour the beaten eggs into the other side, and scramble until cooked through.
5. Stir in the peas and carrots, cooked shrimp, and soy sauce. Mix everything together and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions.

Bubur Lambuk with Fish Flakes

Bubur Lambuk is a comforting Malaysian rice porridge, often associated with the Ramadan season. It’s warm, savory, and bursting with flavors, making it a perfect dish for any time of the day. This version incorporates fish flakes, adding a delightful protein boost and a rich umami taste.

The dish is simple to prepare, making it an excellent choice for both novice and experienced cooks. With just a few ingredients, you can whip up a bowl of this hearty porridge that is sure to satisfy your cravings.

Ingredients

• 1 cup rice, rinsed
• 6 cups water or fish stock
• 200g fish fillet (e.g., mackerel or salmon)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, sliced
• 1 stalk of lemongrass, bruised
• 2-3 kaffir lime leaves
• Salt to taste
• Cilantro for garnish
• Chili flakes (optional)

Instructions

1. Cook the Rice: In a large pot, combine the rinsed rice and water or fish stock. Bring to a boil, then reduce the heat and simmer until the rice is soft and porridge-like, about 30-40 minutes.
2. Prepare the Fish: While the rice is cooking, steam or poach the fish fillet until cooked through. Flake the fish and set aside.
3. Sauté Aromatics: In a separate pan, sauté the chopped onion, garlic, and ginger until fragrant. Add the lemongrass and kaffir lime leaves, cooking for another minute.
4. Combine Ingredients: Stir the sautéed aromatics into the cooked rice porridge. Mix in the flaked fish and season with salt to taste. Simmer for another 5-10 minutes.
5. Serve: Ladle the porridge into bowls, garnish with cilantro and optional chili flakes for some heat. Enjoy warm!