“Senangin” in Malaysia typically refers to the Senangin fish, known as threadfin in English. The scientific name is Eleutheronema tetradactylum. Threadfin fish are found in tropical and subtropical coastal waters and are known for their distinctive long, thread-like filaments on their dorsal and anal fins.

Senangin is a popular fish in Malaysian cuisine and is valued for its tender flesh and mild flavor. It is commonly used in various culinary preparations, such as grilling, frying, steaming, or being used in soups and curries. The fish’s delicate taste makes it versatile and suitable for a range of cooking methods.

One popular dish featuring Senangin is “Senangin Bakar,” which translates to grilled threadfin fish. The fish may be marinated with herbs and spices before grilling, resulting in a flavorful and aromatic dish. Senangin is appreciated for its taste and is often featured in both home-cooked meals and restaurant dishes in Malaysia.