Ikan Singgang is a traditional Malaysian fish dish, particularly popular in the eastern states of Terengganu and Kelantan. This dish features fish, typically mackerel or tenggiri, simmered in a light, tangy broth made from a blend of turmeric, galangal, lemongrass, and tamarind. It's a simple yet flavorful dish that showcases the use of fresh herbs and spices, making it a healthy and wholesome meal option. The preparation is straightforward, with the fish being cooked in the aromatic broth until tender.
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