“Tenggiri potong” refers to a popular Malaysian dish made with sliced Spanish mackerel, known locally as “tenggiri.” The term “potong” in Malay means “cut” or “sliced,” indicating that the fish is typically prepared in slices for this dish. The fish slices are often marinated in a flavorful mixture of spices, herbs, and sometimes tamarind for a tangy kick.

After marination, the tenggiri slices are usually grilled or pan-fried until they achieve a delicious golden brown color and a slightly crispy texture. This method of preparation enhances the natural flavors of the fish while infusing it with the aromatic blend of spices.

Tenggiri potong is commonly served with rice, and it may be accompanied by various side dishes such as sambal (chili paste), vegetables, or a refreshing salad. This dish is appreciated for its combination of succulent fish and rich, aromatic seasonings, contributing to a flavorful and satisfying Malaysian culinary experience.